1) The-Grain-Brain-Cookbook-David-Perlm (114-213) PDF

Healthy Green Slaw
SERVES 4
We usually think of slaw as a cold salad for summer barbecues and

picnics. This warm slaw is quickly tossed in a wok, so the vegetables
remain crisp and lively.
2 tablespoons avocado oil

1 small savoy cabbage, cored and cut into slivers
1 bunch kale, tough stems removed and leaves cut into slivers
Stalks from 1 bunch broccoli, peeled and cut into slivers
Salt and pepper
½ cup sunflower seeds
Heat the oil in a wok over medium-high heat. Add the cabbage, kale, and
broccoli. Season with salt and pepper to taste and stir-fry, tossing and turning, until all
of the vegetables are just barely cooked, about 5 minutes. Add the sunflower seeds,
tossing to blend. Remove from the heat and serve.
Nutritional Analysis per Serving: calories 26, carbohydrates 24 g, fiber 9 g, protein 12 g, fat 17 g, sodium
242 mg, sugar 5 g
Roasted Broccoli with Garlic
SERVES 4
This is one of my favorite ways to cook broccoli: a bit charred around

the edges and redolent of garlic. The dish works well with almost any
protein or, with a crumble of ricotta salata or a chunk of cheese melting
over the top, it becomes a filling main course on its own.
1 bunch broccoli
2 tablespoons minced garlic
Salt
Red pepper flakes
¼ cup extra-virgin olive oil
Preheat the oven to 375°F.
Using a vegetable peeler, trim the outer skin from the broccoli stalks. Split each
stalk, including the florets, into 2 or 3 pieces of fairly equal size. Place the stalks on a
rimmed baking sheet. Sprinkle with the garlic and season with salt and red pepper
flakes to taste. Pour on the olive oil and toss to evenly coat.
Transfer to the preheated oven and roast, turning occasionally, until just barely
tender and slightly charred on the edges, about 15 minutes. Remove from the oven and
serve hot or at room temperature.
256 mg, sugar 4 g
Broccoli, Mushrooms, and Feta
SERVES 4
If you add a bit more feta to this recipe, it can stand alone on the plate. If
you do, be sure to buy a beautiful imported sheep’s milk feta. This recipe
uses only the broccoli florets, but be sure to save the stalks. They can be
peeled, cut into pieces, and sautéed or shaved into salads (or used for the
Healthy Green Slaw on here).
2 tablespoons walnut oil

¼ cup minced shallot
8 ounces cremini mushrooms, sliced
1 bunch broccoli, cut into florets
Salt and pepper
4 ounces feta cheese, crumbled
Heat the walnut oil in a large frying pan over medium heat. Add the shallot and
cook, stirring frequently, just until softened, about 2 minutes. Add the mushrooms and
continue to cook, stirring frequently, just until the mushrooms have begun to exude
their liquid, about 5 minutes more. Add the broccoli and season with salt and pepper
to taste. Cook, tossing and turning with tongs, until the broccoli is crisp-tender, about
10 minutes.
Add the feta, cover, and remove from the heat. Let rest just until the feta begins to
melt, about 2 minutes. Serve immediately.
465 mg, sugar 6 g
Broccoli in Coconut Sauce
SERVES 4
This is certainly a different broccoli from the plain old green that has
been so maligned over the years. The tahini and coconut add unexpected
flavor and take the broccoli from the dull cafeteria table to the realm of
can-I-have-seconds.
3 garlic cloves, peeled

1 hot green chile, seeded, or to taste
3 tablespoons unsweetened coconut flakes
1 tablespoon tahini
1 tablespoon extra-virgin olive oil
1 bunch broccoli, cut into florets
Salt
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and
set aside.
Combine the garlic, chile, coconut, tahini, and olive oil in a food processor or
blender and process until a smooth paste forms.
Place the broccoli in a mixing bowl, add the coconut mixture and salt to taste,
and toss to coat.
Lay out the broccoli on the prepared baking sheet in a single layer. Transfer to
the preheated oven and roast just until barely tender and lightly colored, about 15
minutes. Remove from the oven and serve.
260 mg, sugar 4 g
Brussels Sprouts with Pancetta and Sage
SERVES 4
When I was a child no one ate Brussels sprouts; they were boiled to an
unappetizing gray color and were soggy and tasteless. But they have
recently gained in popularity, even in four-star restaurants, probably
because nowadays they are most often roasted to bring out their inherent
sweetness. Here, the salty pancetta and aromatic sage deepen the
sweetness and make them particularly inviting.
1½ pounds Brussels sprouts, halved

8 ounces pancetta, finely diced
1 tablespoon chopped fresh sage
1 tablespoon freshly grated orange zest
2 tablespoons extra-virgin olive oil
Pepper
Combine the Brussels sprouts with the pancetta, sage, and orange zest on a
rimmed baking sheet. Add the olive oil, tossing to coat well and evenly distribute all
of the ingredients. Season with pepper to taste and transfer to the preheated oven.
Roast, turning a couple of times, until the Brussels sprouts are tender and the pancetta
is crisp, about 20 minutes. Remove from the oven and serve.
NOTE: For those on a restricted sodium diet, the pancetta can be eliminated from the
recipe or replaced with 4 ounces low-sodium bacon.
939 mg, sugar 3 g
Sautéed Greens
SERVES 4
This is the basic method for sautéing all types of greens—collard, kale,
mustard, beet, escarole, chicory, chard—well, you get it, any type of
green you can find. To the basic recipe you can add a handful of pine
nuts or toasted slivered almonds, a good dose of freshly grated orange or
lemon zest, a chopped red or white onion, a bunch of chopped scallions,
minced green or red hot chile, or any fresh herb that you favor. I make
them my own by tossing in 3 tablespoons butter just before I take them
off of the stove and then shaving Parmesan cheese over the top.
Please do be mindful that that huge mound of chopped raw greens
will cook down to a very manageable amount, so always start with much
more than you think you need—1 pound of trimmed fresh greens will
yield just a little more than 1 cup cooked.

1 teaspoon minced garlic
2 bunches fresh greens, tough stems removed and leaves chopped
Salt
Red pepper flakes
¼ cup water
Heat the oil in a large frying pan over medium heat. Add the garlic and cook,
stirring, for 2 minutes. Add the greens (they will more than fill the pan) and season
with salt and red pepper flakes to taste. Add the water, cover, and cook just until the
greens have wilted enough for you to be able to start tossing them, about 3 minutes.
Using tongs, toss the greens to blend the cooked ones into those that are still raw.
Cover and cook until the greens are just tender, but not overcooked and soggy, about 4
minutes more. Remove from the heat and serve.
343 mg, sugar 0 g
Chard Tagine
SERVES 4
A tagine is a Moroccan stew that is often served with couscous. For a

double Grain Brain hit, you might serve this particular stew with
Cauliflower “Couscous” (here) for a memorable all-vegetable meal.
2 bunches rainbow chard, chopped

1 shallot, peeled and minced
1 cup chopped red onion
1½ teaspoons paprika
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
Salt and pepper
¼ cup chopped fresh cilantro
¼ cup chopped fresh flat-leaf parsley
1 tablespoon flaxseed
1 teaspoon freshly squeezed lemon juice
Wash the chard well under cold running water. Place in a colander to drain, but
do not dry.
Heat the oil in a large frying pan over medium heat. Add the shallot and onion,
along with the paprika, coriander, and cinnamon. Cook, stirring occasionally, until the
onion is very soft, about 10 minutes.
Add the reserved chard and season with salt and pepper to taste. Cover, keeping
the lid askew, and cook, stirring occasionally, until the chard is tender, about 5
minutes. Remove from the heat, stir in the cilantro, parsley, flaxseed, and lemon juice,
and serve.
635 mg, sugar 5 g
Spinach with Scallions and Pumpkin Seeds
SERVES 4
The pumpkin seeds and scallions add a little crunch and snap to the
wilted spinach. You could also use toasted pine nuts, chopped walnuts,
or cashews in place of the pumpkin seeds.
1 pound curly-leaf spinach, tough stems removed

1 tablespoon avocado oil
Salt and cracked black pepper
¼ cup toasted pumpkin seeds
¼ cup chopped scallions (including some of the green part)
Wash the spinach well. Using a salad spinner, spin to dry slightly. You want to
have some droplets of water clinging to the leaves.
Heat the oil in a large frying pan over medium heat. Add the spinach, season with
salt and pepper to taste, and, using tongs, toss and turn to just wilt. This shouldn’t take
more than a minute. Toss in the pumpkin seeds and scallions and serve immediately.
Nutritional Analysis per Serving: calories 93, carbohydrates 5 g, fiber 2 g, protein 5 g, fat 7 g, sodium 357
mg, sugar 0 g
Grilled Radicchio
SERVES 4
Radicchio, like all chicories, can be quite bitter, but once it is grilled the
flavor mellows. Just before it is finished grilling, I often lay a couple of
slices of soft cheese on the top and let it melt a bit into the radicchio,
rather than shave Parmesan on after it has cooked. This dish can add a
bit of pizzazz to grilled meats, poultry, or fish.
4 heads radicchio, trimmed and halved lengthwise

¼ cup balsamic vinegar
Salt and pepper
Parmesan cheese, for optional shaving
Lay the radicchio halves, cut-side up, on a rimmed baking sheet. Combine the oil
and vinegar and drizzle it over the top of each piece. Set aside to marinate for 30
minutes.
Preheat and oil the grill; alternatively, oil a stovetop grill pan over high heat.
Season the radicchio with salt and pepper to taste. Place, cut-side up, on the
preheated grill (or stovetop grill pan) and grill, turning occasionally, until lightly
colored and cooked through, about 10 minutes.
Using tongs, transfer the radicchio to a serving platter. Let cool just a bit and
then, if desired, shave Parmesan over the top and serve.
152 mg, sugar 2 g
Cabbage and Onion Braise
SERVES 4
Braising the cabbage in wine softens some of the bitterness and makes a
lovely flavorful broth. This is a recipe you can truly make your own by
changing the spices and adding herbs and/or chiles or a touch of citrus.
You don’t have to add the stevia, but it does help bring out the cabbage’s
sweetness.
¼ cup unsalted butter

1 medium head green cabbage, cored and shredded
1 large onion, sliced crosswise and separated into rings
1 red bell pepper, seeded and finely diced
1 green bell pepper, seeded and cut lengthwise into strips
1 teaspoon stevia powder
1 teaspoon caraway seeds
Salt and pepper
¼ cup dry white wine
Melt the butter in a large heavy-bottomed oven-safe saucepan over medium heat.
Add the cabbage, onion, and bell peppers, tossing to blend. Sprinkle on the stevia and
caraway seeds and season with salt and pepper to taste. Add the white wine and again
toss to blend.
Cover and transfer to the preheated oven. Cook, covered, until the vegetables are
very tender and well flavored, about 30 minutes. Remove from the oven and serve.
174 mg, sugar 6 g
Asparagus with Walnut Aioli
SERVES 4
Aioli is a garlic-based sauce from the Provence region of France. It is

traditionally served as a sauce for steamed vegetables, fish, or hard-
boiled eggs, but it can also be used as a garnish for fish stews. It can be
flavored in many different ways, but this walnut version is one of my
favorites. Although the recipe calls for asparagus, don’t hesitate to use
the sauce with other vegetables.
1½ pounds (about 30 spears) asparagus, trimmed of woody ends

Salt
½ cup Walnut Aioli (recipe follows)
2 tablespoons chopped toasted walnuts, optional
Lay out the asparagus on a rimmed baking sheet. Add the olive oil and salt to
taste and toss to coat. Transfer to the preheated oven and roast until still slightly crisp
and showing just a hint of char, about 18 minutes.
Remove from the oven and place on a serving platter. Spoon the aioli over the
top, sprinkle with toasted walnuts, if desired, and serve.
184 mg, sugar 2 g
Walnut Aioli
MAKES ABOUT 2¼ CUPS
4 large egg yolks, at room temperature

2 teaspoons roasted garlic puree (see here)
3 tablespoons freshly squeezed lemon juice
2¾ cups extra-virgin olive oil
¼ cup walnut oil
½ cup finely chopped toasted walnuts
Salt
Cayenne pepper
Combine the egg yolks with the garlic in the bowl of a food processor fitted with
the metal blade and process to blend. With the motor running, add the lemon juice
through the feed tube. When the juice has blended, begin to add the olive and walnut
oils in a slow, steady stream. The sauce should be quite thick and creamy.
Scrape the mixture into a clean bowl. Stir in the walnuts and season with salt and
cayenne to taste. Use immediately, or cover and store in the refrigerator for up to 3
days.
Nutritional Analysis per Serving (2 tablespoons): calories 177, carbohydrates 0 g, fiber 0 g, protein 1 g, fat
20 g, sodium 17 mg, sugar 0 g
Grilled Asparagus and Spring Onions
SERVES 6
This dish is perfect in the spring when both asparagus and new, almost-
sweet onions are in their prime. If you can’t find spring onions, look for
large scallions to use in their place.
1 pound asparagus, trimmed of woody ends

1 pound very small spring onions or large scallions, trimmed
1 cup extra-virgin olive oil
Salt and pepper
2½ tablespoons champagne vinegar
1½ tablespoons Dijon mustard
Preheat and oil the grill. Alternatively, preheat the oven to 400°F.
Combine the asparagus and onions on a rimmed baking sheet (nonstick if you’re
planning to use the oven). Add ¼ cup of the oil, season with salt and pepper to taste,
and toss to coat well.
Place the vegetables directly on the preheated grill and grill, turning frequently,
until crisp-tender and nicely caramelized, about 8 minutes. If roasting, place the
baking sheet in the preheated oven and roast, turning frequently, for about the same
amount of time.
While the vegetables are grilling, make the dressing. Combine the vinegar and
mustard in a small mixing bowl, whisking to combine. Whisk in the remaining ¾ cup
olive oil, beating to emulsify. Season with salt and pepper to taste.
Remove the vegetables from the grill or oven and place on a serving platter.
Drizzle the dressing over the top and serve.
209 mg, sugar 3 g
Grilled Sweet and Sour Beets
SERVES 6
I guarantee that people who think they don’t like beets will love this dish.
There is now such a wide variety of beets available that you can make
this dish into a rainbow of colors and sizes. I have seen white, candy
cane, yellow, purple, Chioggia, baby, and so on. The best thing about
beets is that their greens are as useful and delicious as the root, so don’t
discard them—you can use them to make Sautéed Greens (here)
tomorrow.

1 tablespoon red wine vinegar
1 tablespoon stevia powder
2 pounds cooked whole small beets or quartered large beets
Salt and pepper
Combine the oil with the vinegars in a large bowl, whisking to blend. Add the
stevia and garlic, whisking to incorporate. Set aside, whisking occasionally, until the
flavors blend.
When blended, add the beets, tossing to coat. Season with salt and pepper to
taste. Set aside, tossing occasionally, for 30 minutes.
Preheat and oil the grill. Alternatively, preheat the oven to 375°F.
Place the beets on the preheated grill and grill, turning occasionally, until nicely
glazed, about 5 minutes. If roasting, place the beets in a single layer on a rimmed
baking sheet, place in the preheated oven, and roast until nicely glazed, about 6
minutes. Remove from the grill or oven and serve hot or at room temperature.
154 mg, sugar 13 g
Radishes Braised in Butter
SERVES 4
Most Americans think of radishes used raw in a salad or as a garnish on a

taco, but the French have been braising them in butter for generations.
They are an inexpensive vegetable with lots of flavor, and the butter
softens their piquancy so they make a tasty dish alongside almost any
protein. The greens may also be used in salads or in a braise with other
spicy greens; or, if you like, you can cut them into slivers and toss the
raw greens with the warm radishes just before serving.
2 bunches crisp red radishes

3 tablespoons unsalted butter
⅓ cup chicken stock (here), low-sodium chicken broth, or water
¼ teaspoon stevia powder
Salt and pepper
Trim the radishes, leaving just a bit of the stem. Scrub them well, as dirt can
often cling around the stem and root end. If they have stringy rootlets, pull off and
discard.
Melt the butter over medium heat in a frying pan large enough to hold the radishes
in a single layer. Add the radishes, stock, and stevia and season with salt and pepper
to taste. Cover, lower the heat, and braise until easily pierced with the point of a small
sharp knife, about 20 minutes. Remove from the heat and serve.
mg, sugar 4 g
Braised Baby Artichokes
SERVES 6
Although they are not easy to find, baby artichokes are a real delicacy.
Braised, they become very tender and quite unlike the large globe
artichokes whose flesh has to be scraped off the leaves with your teeth.
This recipe is similar to the classic Italian take on a favorite
Mediterranean vegetable.
1 lemon
2 pounds baby artichokes
¼ cup plus 2 tablespoons extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
Grated zest of 1 orange
½ cup dry white wine
Salt and pepper
Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice
into the water. Then, add the squeezed halves.
Working with one at a time, trim the top prickly tips from each artichoke. Lay the
artichoke on its side and make one swift cut with a sharp knife to neatly trim about ¼
inch off the top. If the artichoke has a stem, use a vegetable peeler to peel off the tough
outer skin and lop off the dry bottom. Pull off any damaged outer leaves and then cut
the artichoke in half lengthwise. Immediately place each cut artichoke into the lemon
water to keep it from discoloring. Continue trimming until all of the artichokes are
done.
Cover the bottom of a large sauté pan with ¼ cup of the olive oil. Place over
medium heat and add the shallots and garlic. Cook, stirring frequently, just until
softened, about 2 minutes.
Add the artichokes, cut-side down. Add the orange zest and white wine and
season with salt and pepper to taste. Cover and bring to a simmer. Lower the heat and
simmer until the artichokes are tender, about 20 minutes.
Remove from the heat and drizzle with the remaining 2 tablespoons olive oil.
Taste and, if necessary, season with additional salt and pepper. Serve warm or at
room temperature. Or, cool, cover, and store in the refrigerator for up to 1 week.
Bring to room temperature before serving.
155 mg, sugar 2 g
Grilled Parmesan Tomatoes
SERVES 4
One tomato is usually enough for a serving, but these are so tasty I
suggest you make a couple of extras—if not eaten, they can be served at
room temperature for lunch tomorrow. The tomatoes can also be cooked
entirely under a preheated broiler, but do watch carefully to keep the
cheese from burning.
4 large ripe but firm tomatoes

6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
2 tablespoons unsalted butter, melted
Salt and pepper
Preheat and oil the grill or preheat the oven to 375°F.
Cut each tomato in half crosswise.
Combine the cheese and basil in a small bowl. Spoon equal portions of the
mixture on the cut side of each tomato half. Drizzle with melted butter and season with
salt and pepper to taste.
Place the tomatoes, cut-side up, on the preheated grill. Cover and grill for 3
minutes. Uncover and grill until the top is bubbling, another minute or so.
Alternatively, place the tomatoes on a rimmed baking sheet in the preheated oven and
bake until the top is bubbling, about 10 minutes. (If you want the tops to brown,
preheat the broiler and place the grilled tomatoes under the broiler for 30 seconds or
so.)
Remove from the grill or oven and serve.
mg, sugar 5 g
Sautéed Cherry Tomatoes in Herbs
SERVES 4
This dish is lovely when done with cherry tomatoes of different sizes and
colors. Even if they are tiny, cut them in half—otherwise you’ll get a
good squirt of juice in the eye when you prick them with your fork. To
change the flavor, substitute extra-virgin olive oil for the butter.
⅓ cup unsalted butter

2 pints mixed cherry tomatoes, halved
Salt and pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
Heat the butter in a large frying pan over medium heat. Add the tomatoes, season
with salt and pepper to taste, and cook, stirring occasionally, until just barely soft and
oozing their juices, about 4 minutes. Do not overcook or you will have mush.
Remove from the heat and stir in the parsley, chives, and basil. Taste and, if
necessary, add additional salt. Serve warm or at room temperature.
299 mg, sugar 4 g
Fried Green Plantains (Tostones)
SERVES 4
Plantains are not often found on most American tables, except on those
of families from Caribbean or Latin American countries, where they are
an everyday staple. One of the most popular ways to cook plantains is to
fry them until crisp and golden. Tostones also make an unsurpassed
snack. You can substitute extra-virgin olive oil or avocado oil for the
coconut oil.
Coconut oil
2 green plantains
Salt
Place about 3 inches of oil in a medium saucepan over medium-high heat. Bring
to 375°F on a candy thermometer.
While the oil is heating, peel the plantains and cut them crosswise into ¾-inch-
thick slices.
When the oil has reached temperature, begin frying the plantains. Do not crowd
the pan. Fry until just tender, about 3 minutes. Do not turn off the heat; maintain the
temperature.
Use a slotted spoon to lift the plantains from the oil and place on a double layer
of paper towels to drain for 1 minute.
Using a large fork, smash the warm slices into flattened rounds. Return to the hot
oil, in batches, and fry until very crisp and golden brown, about 4 minutes. Continue
frying until all of the plantains are done, transferring them back to the paper towels as
they finish.
Generously sprinkle with salt and serve while still hot and crisp.
294 mg, sugar 13 g
Butternut Squash with Spinach and Pistachios
SERVES 4
You can make this dish with any type of hard winter squash, including
pumpkin. If you want to make it a main course, add about 8 ounces
crumbled ricotta salata or feta cheese when the squash is still hot. The
cheese will melt a bit and add some brininess to the sweet roasted
squash.
2 pounds butternut squash, peeled, seeded, and cut into large cubes
(see Note)
3 tablespoons clarified butter (see here), ghee, or unsalted butter,
melted
2 tablespoons balsamic vinegar
Salt and pepper
3 cups baby spinach or arugula or finely chopped greens of choice
½ cup toasted unsalted pistachios
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and
set aside.
Combine the squash with the clarified butter, vinegar, and lemon juice in a large
mixing bowl. Season with salt and pepper to taste and toss to coat well.
Spread the seasoned squash in a single layer on the prepared baking sheet.
Transfer to the preheated oven and roast, turning occasionally, until golden brown and
tender, about 25 minutes.
Place the spinach in a large mixing bowl. Remove the squash from the oven and
add it to the spinach. Add the nuts and toss to blend. Taste and, if necessary, season
with additional salt and pepper. Serve immediately.
NOTE: Make sure that the squash cubes are of an equal size so that they roast evenly.
499 mg, sugar 6 g
Zucchini Casserole with Prosciutto and Cheese
SERVES 4
This dish partners well with grilled meat or poultry since it is quite rich,
but it can certainly stand alone as a filling lunch or brunch dish, or even
as a light supper.

1½ pounds zucchini, cut crosswise into ¼-inch-thick slices
4 large eggs
½ cup chopped prosciutto
¼ cup chopped sun-dried tomatoes
¼ cup grated Asiago or Parmesan cheese
Pepper
Heat the oil and butter in a large cast-iron skillet over medium heat. Add the
zucchini and cook, stirring frequently, just until they begin to soften and exude their
liquid, about 5 minutes. Remove from the heat.
Beat the eggs in a large mixing bowl. Stir in the prosciutto, sun-dried tomatoes,
and cheese and season with pepper to taste. Pour the egg mixture over the zucchini.
Transfer to the preheated oven and bake until the center is set and the top is golden
brown, about 20 minutes. Remove from the oven, cut into quarters, and serve.
712 mg, sugar 5 g
Celery and Fennel with Anchovy Sauce
SERVES 4
This dish is unusual in its flavor and in the combination of celery and
fennel, two vegetables we usually eat raw. Don’t forget to save some of
the fennel fronds for garnish—they add a wonderful freshness to the
warm vegetables.
½ cup chicken stock (here) or low-sodium chicken broth

1 bay leaf
¼ teaspoon coriander seeds
¼ teaspoon fennel seeds
2 anchovy fillets, drained and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped capers
1 teaspoon freshly grated orange zest
½ teaspoon red wine vinegar
Pepper
5 celery ribs, peeled and cut on the bias into ¼-inch-thick slices
2 fennel bulbs, quartered lengthwise and cut on the bias into ¼-inch-
thick slices
Fennel fronds, for optional garnish
Place the chicken stock in a small saucepan over medium heat. Add the garlic,
bay leaf, coriander, and fennel seeds and bring to a simmer. Cover and simmer until
the stock is well flavored, about 10 minutes. Strain the broth through a fine-mesh sieve
into a large, shallow saucepan or deep frying pan and set aside. Reserve the garlic but
discard the bay leaf and seeds.
Combine the garlic, anchovies, and oil in a small bowl. Use a fork to mash the
mixture together until quite smooth. Stir in the parsley, capers, orange zest, and
vinegar. Season with pepper to taste and set aside.
Heat the reserved seasoned chicken stock over medium heat. Add the celery and
fennel, cover, and bring to a simmer. Simmer, covered, until barely tender, about 4
minutes.
Remove from the heat and drain well. Transfer to a warm serving bowl, add the
reserved anchovy sauce, season with pepper to taste, and toss to coat. Cover and let
marinate for 1 minute. Uncover and serve, garnished with fennel fronds, if desired.
mg, sugar 1 g
Kohlrabi Gratin
SERVES 6
Kohlrabi is one of the most underused vegetables, probably because it

looks weird and few cooks know what to do with it. In Southeast Asia, it
is as popular as carrots are in the United States. Kohlrabi must be
thoroughly peeled before being cooked—first off is the outer layer of
skin, and then a second fibrous layer has to go. So when buying
kohlrabi, purchase more than you think you need because you are going
to lose much of it as you peel. This is another vegetable whose greens
can be eaten, but they are rarely attached unless bought straight from the
farm; they might be green or a beautiful purplish-pink.
1¼ cups unsweetened almond milk

2 garlic cloves, halved
2 bay leaves
2 thyme sprigs
½ teaspoon freshly grated nutmeg
4 pounds kohlrabi, peeled (see headnote) and cut crosswise into ⅛-
inch-thick slices
¾ cup grated Parmesan cheese
Salt and white pepper
¼ cup chopped raw almonds
Preheat the oven to 400°F. Generously butter a 2-quart casserole and set aside.
Combine the almond milk, garlic, bay leaves, thyme, and nutmeg in a small
saucepan over medium heat. Bring to a simmer and immediately remove from the heat.
Place the kohlrabi in a large mixing bowl. Pour the hot milk over the kohlrabi
through a fine-mesh strainer, discarding the solids. Add ½ cup of the cheese, season
with salt and white pepper to taste, and toss to coat.
Using your hands, layer the kohlrabi slices in the casserole, taking care that they
are evenly spaced. Pour any remaining milk over the kohlrabi and sprinkle the
remaining ¼ cup cheese over the top. Cover with aluminum foil and transfer to the
preheated oven. Bake for 30 minutes. Uncover, sprinkle the almonds over the top, and
continue to bake until the top is golden brown and the kohlrabi is cooked through,
about 15 minutes more. Remove from the oven and serve.
438 mg, sugar 9 g
Cauliflower with Lemon-Parsley Butter
SERVES 4
A wonderfully fragrant sauce accents the sweetness of the roasted

cauliflower in this recipe. The nutty crunch of the sunflower seeds adds
that over-the-top extra dimension. This dish can also be served as a
warm salad with the addition of chunks of cheese and/or chopped bitter
greens.
1 head white, yellow, or purple cauliflower or broccoflower

¼ cup clarified butter (see here), ghee, or unsalted butter, melted
Salt and pepper
Juice and grated zest of 1 lemon
1 cup fresh flat-leaf parsley leaves
Cut the cauliflower into florets and place in a mixing bowl. Add the clarified
butter, season with salt and pepper to taste, and toss to coat. Transfer to a rimmed
baking sheet and place in the preheated oven. Roast, turning occasionally, until tender
and slightly charred, about 25 minutes.
While the cauliflower is roasting, prepare the sauce. Place the lemon juice and
zest, parsley, and olive oil in the bowl of a food processor fitted with the metal blade
and process until almost a puree. Season with salt and pepper to taste.
Remove the cauliflower from the oven and pour the sauce over the top. Add the
sunflower seeds and toss to coat. Serve hot or at room temperature.
180 mg, sugar 4 g
Cauliflower “Couscous”
SERVES 4
With so much interest in plant-based diets, cooks have come up with all
kinds of inventive methods for cooking vegetables. Turning cauliflower
into little couscous-like nuggets is one of the winners. Steamed, it can
become a base for stews and sauces; it can also be seasoned in any
number of ways to make a terrific side dish. I will give you a couple of
ideas of things to do with this vegetable “couscous,” but I urge you to
use your imagination to take it all over the world with the addition of
other vegetables, spices, sauces, and/or herbs.
1 head cauliflower (see Note)

Cut the cauliflower into pieces and place them in the bowl of a food processor
fitted with the metal blade. Process using quick on and off turns until the cauliflower
looks like tiny little nuggets. Watch carefully, as it doesn’t take long to turn nuggets
into puree. If you don’t have a food processor, you can either grate the cauliflower on
the large holes of a box grater or chop it using a very sharp chef’s knife.
VARIATIONS: Here is where the fun begins.
You can line a steamer basket with cheesecloth and set it in a large stockpot with
just enough water to come up to the bottom of the steamer basket. Bring the water to a
boil over high heat. Place the cauliflower nuggets in the steamer basket and season
with salt to taste. Cover and steam just until the cauliflower is barely cooked, about 4
minutes. Again, don’t turn it into mush. This gives you a plain couscous-like base for
sauces or stews.
Or, you can heat about 2 tablespoons extra-virgin olive oil in a large frying pan.
Add 1 finely diced onion and 1 teaspoon minced garlic and cook, stirring, just until
soft, about 3 minutes. Add the raw cauliflower nuggets, season with salt and pepper to
taste, and cook, stirring, until the cauliflower begins to color, about 5 minutes.
Remove from the heat and stir in 1 tablespoon minced fresh herbs of choice, chopped
scallions, chopped olives or sun-dried tomatoes, orange zest, or pomegranate seeds
and serve as a side dish. Or, when sautéing the onion and garlic, you can add chopped
nuts or pine nuts, diced celery, a couple of handfuls of chopped bitter greens, or
anything you like that might work with the protein or stew you are serving it with.
NOTE: Many people discard the core of the cauliflower and use only the florets to
make “couscous.” I have found that there is absolutely no sound reason for doing this
—the core tastes only a bit stronger than the florets and adds at least one more serving
to the mix.
Nutritional Analysis per Serving (1 cup): calories 38, carbohydrates 7 g, fiber 4 g, protein 3 g, fat 1 g,
sodium 170 mg, sugar 3 g
Sesame-Scented Green and Yellow Beans
SERVES 4
The mix of green and yellow accented with the black sesame seeds
creates a beautiful side dish for almost any protein. If you can’t find
black sesame seeds, toast some white ones to a nice golden brown.
8 ounces green beans, trimmed

8 ounces yellow wax beans, trimmed
1 tablespoon toasted sesame oil
2 teaspoons unsalted butter, melted
1 tablespoon black sesame seeds
Salt and pepper
Set a steamer basket in a large saucepan with just enough water to come up to the
bottom of the steamer basket. Bring the water to a boil over high heat. Place the beans
in the steamer basket, cover, and steam until crisp-tender, about 5 minutes.
Remove from the steamer and pat dry. Place on a serving plate and add the
sesame oil, butter, and sesame seeds, tossing to coat well. Season with salt and
pepper to taste and serve hot or at room temperature.
mg, sugar 3 g
Green Beans with Walnuts
SERVES 4
These beans are a perfect match with almost any meat or fish. The
walnuts add an unusual dimension so that everyday green beans become
the star of the plate.
1 pound green beans, trimmed and cut crosswise into 2-inch pieces
⅓ cup chopped raw walnuts
Salt and pepper
Place the beans in a large stockpot and cover with cold water. Bring to a boil
over high heat and then immediately lower the heat to a simmer. Simmer until crisp-
tender, about 4 minutes. Remove from the heat and drain well. Pat dry.
Heat the butter in a medium frying pan over medium heat. Add the walnuts and
cook, stirring constantly, just until the nuts begin to color, about 2 minutes. Add the
beans and, using tongs, toss and turn to coat well. Add the orange zest and season with
salt and pepper to taste. Transfer to a large bowl and serve.
151 mg, sugar 3 g
Meat
Roast Tenderloin of Beef Wrapped in Bacon

Steak Diane
Filet Mignon with Compound Butter
London Broil with Grilled Mushrooms
Grilled Spiced Flank Steak
Southwest-Style Rib-Eye Steaks
Braised Beef Brisket
Meatloaf Stuffed with Hard-Boiled Eggs
Traditional Chophouse Mixed Grill
Tex-Mex Cowboy Burgers with Tomato-Onion Salsa
Grilled Veal Chops with Arugula
Veal Saltimbocca
Calf’s Liver and Onions
Roasted Leg of Lamb with Ginger Sauce
Grilled Butterflied Leg of Lamb with Eggplant Compote
Lamb and Fennel with Mint Salad
Braised Lamb Shanks with Green Olives
Quick “Moussaka”
Stuffed Pork Loin
Pork Tenderloin with Sweet Spiced Onion Jam
Grilled Pork Chops with Salsa Verde
Gruyère-Glazed Pork Chops
Adobo Pork
Stir-Fried Pork with Watercress
Slow-Roasted Spareribs
Roast Tenderloin of Beef Wrapped in Bacon
SERVES 6
This is the ultimate dinner party or buffet dish. It can be served hot or at
room temperature, and the smoky, fatty bacon is the perfect foil for the
tender, mildly flavored meat. A lovely platter of mixed roasted vegetables
(here) would make the meal complete—they, too, can be served hot or at
room temperature.
1 (1½-pound) tenderloin of beef, trimmed of all fat and silverskin

Cracked black pepper
1 pound thick-sliced bacon
Season the tenderloin generously with cracked black pepper.
Lay out the bacon slices, slightly overlapping, on a clean work surface. When
finished you should have a rectangle large enough to cover the beef. Lay the tenderloin
in the center of the bacon rectangle and then pull the bacon up on both sides to
completely cover the meat. Using kitchen twine, tie the bacon in place around the meat
by wrapping the twine around the meat in sections about 2 inches apart.
Place the bacon-wrapped tenderloin in the center of a small roasting pan in the
preheated oven. Roast until an instant-read thermometer inserted into the center reads
125°F for rare or 140°F for medium-rare, about 25 minutes.
Remove from the oven and allow to rest for 10 minutes. Cut the twine and
discard it. Then cut the bacon-wrapped meat crosswise into ½-inch-thick slices and
serve.
695 mg, sugar 0 g
Steak Diane
SERVES 4
This classic, old-time restaurant dish is easily made at home. The most
important thing to remember is that the steaks cook very quickly, and
since they are low in fat, if you overcook them they will be dry and
tough.
4 (6-ounce) filet mignon steaks

Salt and pepper
3 tablespoons minced shallot
1 tablespoon cognac
2 teaspoons beef stock (here) or low-sodium beef broth
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
Place the steaks on a clean, flat work surface and, using a meat mallet, pound
until approximately ½ inch thick. Season with salt and pepper to taste.
Heat 2 tablespoons of the butter with the olive oil in a large frying pan over
medium-high heat. When very hot but not smoking, add the steaks. Fry for about 90
seconds and then turn and fry for another 30 seconds. Do not overcook; the meat
should be very rare as it will continue to cook while it sits, and the hot sauce will
cook it further. Remove the pan from the heat and transfer the steaks to a warm serving
platter.
Add the shallot to the pan and return it to medium heat. Stir to blend the shallot
into the pan juices and then add the cognac, swirling the pan to combine. Stir in 3
tablespoons of the parsley, along with the stock, mustard, and Worcestershire sauce.
When blended, stir in the remaining 2 tablespoons butter. When the butter has melted
into the pan sauce, taste and, if necessary, season with salt and pepper to taste.
Pour the sauce over the steaks, sprinkle with the remaining 1 tablespoon parsley,
and serve immediately.
401 mg, sugar 1 g
Filet Mignon with Compound Butter
SERVES 4
Although filet mignon is extremely tender, because it is low in fat it is not

as richly flavored as many other steaks. The melting butter adds just that
extra ounce of fat and flavor needed to heighten the beefiness of the filet.
Compound butters are easy to make and a boon to keep on hand as they
add elegant flavor to all types of grilled meats, poultry, and even fish.
The following recipe should yield enough to season quite a few dishes.
4 (5-ounce) filet mignon steaks

Salt and pepper
4 tablespoons Compound Butter (recipe follows)
Rub the steaks on all sides with the oil and then season with salt and pepper to
taste.
Place a heavy-bottomed frying pan over high heat. When very hot, add the
seasoned steaks and fry, turning occasionally, for about 9 minutes for rare (125°F on
an instant-read thermometer), or until they reach the desired degree of doneness.
Remove from the pan and allow to rest for 2 minutes. Place 1 tablespoon
compound butter on the top of each hot steak, allowing it to melt slightly before
serving.
285 mg, sugar 0 g
Compound Butter
MAKES 1 CUP
1 cup unsalted butter, at room temperature

1 shallot, minced
Salt and pepper
Combine the butter, shallot, parsley, and lemon juice in the bowl of a food
processor fitted with the metal blade and process to thoroughly blend.
Using a rubber spatula, scrape the butter into the center of a piece of plastic wrap
or waxed paper. Fold the wrap over the butter and form the butter into a neat log about
1½ inches in diameter. Tightly close the ends of the plastic wrap and transfer the log
to the refrigerator. Chill until firm, at least 1 hour, or freeze for up to 3 months.
When ready to use, unwrap the log and cut the butter crosswise into ¼-inch-thick
slices. Bring to room temperature before serving.
NOTE: Other herbs may replace or be combined with the parsley. Tarragon,
marjoram, and basil are particularly good choices.
mg, sugar 0 g
London Broil with Grilled Mushrooms
SERVES 4
This recipe can be made with almost any steak or chop except filet
mignon, which is too tender to take a long marination. The steak-
mushroom combination also makes a fantastic salad either placed on top
of or tossed with arugula and tomatoes—or, in fact, almost any other
vegetable you like.
An outdoor grill adds lovely flavor to this, but if you don’t have one,
a stovetop grill pan is the next best alternative. They are inexpensive and
easy to use, with the resulting char resembling grilled meat.
1 (1¼-pound) round steak (about 1½ inches thick)

¾ cup extra-virgin olive oil
Salt and pepper
4 large portobello mushroom caps
Place the steak in a large resealable plastic bag along with the oil, vinegar,
orange zest, and 1 tablespoon of the parsley. Seal and push the steak around to coat
well. Refrigerate for at least 1 hour but no more than 3 hours.
When ready to grill, remove the meat from the refrigerator and bring to room
temperature. Preheat and oil the grill; alternatively, preheat a stovetop grill pan over
medium-high heat.
Remove the steak from the plastic bag and season with salt and pepper to taste.
Place the mushroom caps in the plastic bag, seal, and push them around to coat.
Remove the mushrooms from the bag and season with salt and pepper to taste.
Place the steak and the mushrooms, caps down, on the preheated grill (or
stovetop grill pan) and grill for 10 minutes.
Turn the steak and grill for another 10 minutes for medium-rare, or until it
reaches the desired degree of doneness on an instant-read thermometer. At the same
time, turn the mushrooms and move them to the outer edge of the grill. Grill until just
beginning to char, about 8 minutes more. Remove from the grill. Remove the steak
from the grill and set aside for 5 minutes.
Cut the steak and mushrooms into strips and place on a platter. Sprinkle with the
remaining 3 tablespoons parsley and serve.
345 mg, sugar 4 g
Grilled Spiced Flank Steak
SERVES 6
You can make this as hot and spicy as you wish. Mixed peppercorns,
available at most supermarkets, are somewhat milder than straight black
peppercorns. This sliced steak is terrific as a salad topper or served with
an assortment of grilled vegetables.
2 tablespoons mixed or all-black cracked peppercorns

½ teaspoon cayenne pepper, or to taste
½ teaspoon hot paprika
½ teaspoon garlic salt
Salt
1 (2-pound) beef or veal flank steak
Preheat and oil the grill; alternatively, preheat a stovetop grill pan over medium-
high heat.
Combine the cracked pepper with the cayenne, paprika, garlic salt, and salt to
taste in a small bowl. Generously coat both sides of the steak with the pepper mix.
Place on the preheated grill (or stovetop grill pan) and grill for 6 minutes. Turn
and grill for an additional 7 minutes for medium-rare, or until it reaches the desired
degree of doneness on an instant-read thermometer.
Remove the steak from the grill and place on a cutting board to rest for 3 minutes.
Cut on the bias into thin slices and serve.
189 mg, sugar 0 g
Southwest-Style Rib-Eye Steaks
SERVES 4
Rib-eye steaks can be either boneless or bone-in; I prefer the latter. A

first-class rib-eye is well marbled with fat and quite tender. Although
grass-fed beef is more readily available, a buffalo rib-eye is equally
delicious if you can find it. The green chile sauce is mild and can be used
on any meat or poultry to add a hint of zestiness. It keeps, tightly covered
and refrigerated, for up to 2 weeks.
1 pound fresh mild green chiles, such as Anaheim

2 tablespoons coconut oil
1 cup chopped onion
1 cup beef stock (here) or low-sodium beef broth
Salt and pepper
4 (12-ounce) rib-eye steaks (about 1½ inches thick)
2 tablespoons ground dried chiles, such as ancho
Place the fresh chiles on a nonstick baking pan and roast until well charred, about
20 minutes. Remove from the oven and allow to cool.
When the chiles are cool enough to handle, peel, stem, and seed them.
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic
and sauté for 3 minutes. Add the reserved chiles, along with the beef stock and salt
and pepper to taste. Bring to a simmer and simmer until quite thick, about 20 minutes.
Transfer the sauce to a blender. Holding down the lid with a kitchen towel (to
keep the heat from pushing it off), process until smooth. Transfer to a serving bowl to
pass when you serve the steaks.
Preheat and oil the grill; alternatively, preheat a stovetop grill pan or cast-iron
skillet over medium-high heat.
Season both sides of the steaks with the ground chiles and salt and pepper to
taste. Place on the preheated grill (or stovetop grill pan) and grill for 10 minutes. Turn
the steak and grill for 12 additional minutes for medium-rare (135°F on an instant-read
thermometer), or until cooked to the desired degree of doneness.
Remove from the grill and serve with the sauce on the side.
396 mg, sugar 7 g
Braised Beef Brisket
SERVES 6
You cannot imagine a more flavorful “pot roast” than this brisket. The
onions seep into the meat during the slow braise and melt into the most
delicious gravy you can imagine.
1 (2½-pound) beef brisket

Salt and pepper
6 large onions, cut crosswise into thin slices
1 tablespoon minced garlic
Season the meat with salt and pepper to taste.
Heat the oil in a Dutch oven over medium heat. Add the seasoned meat and sear,
turning frequently, until nicely browned, about 5 minutes.
Transfer the meat to a plate. Lay the onions and garlic in the bottom of the pan.
Place the meat on top of the onions, cover, and cook until the meat is fork tender and
the onions have melted into a gravy, about 2 hours. After about 1 hour, you can lower
the heat, but keep the pan covered or the liquid from the onions will evaporate.
Using tongs, transfer the meat to a cutting board. Cut the meat across the grain
into thin slices. Place on a serving platter and spoon the onion gravy over the top.
Serve immediately.
445 mg, sugar 6 g
Meatloaf Stuffed with Hard-Boiled Eggs
SERVES 6
I do wonder what prompted the first cook to place hard-boiled eggs

down the center of a meatloaf, but perhaps those many years ago she was
already aware of the Grain Brain regimen. I say “she” because I am
pretty sure it was a home cook and mom in the 1930s who came up with
a version of this recipe to feed her hungry family.
12 ounces ground beef

12 ounces ground pork
1 cup finely chopped onion
1 cup grated Parmesan cheese
1 tablespoon finely chopped fresh basil
1 teaspoon finely chopped fresh oregano
1 large egg, beaten
Salt and pepper
3 large hard-boiled eggs (see here), peeled
½ cup beef stock (here) or low-sodium beef broth
½ cup diced canned or fresh tomatoes, with their juice
Combine the beef and pork with the onion, grated cheese, basil, oregano, and
garlic, using your hands to mix. Add the raw egg, season with salt and pepper to taste,
and continue to mix with your hands until completely blended.
Place half of the meat mixture in the center of a baking dish, forming it into a neat
rectangle approximately 4 inches wide. Arrange the hard-boiled eggs down the center
of the rectangle. Place the remaining meat over the top of the eggs and, using your
hands, enclose the eggs as you form the meat into a neat, seamless rectangle.
Combine the beef stock and tomatoes in a small mixing bowl. Season with salt
and pepper to taste.
Using a pastry brush, generously coat the exterior of the meatloaf with oil. Pour
the beef stock mixture into the pan and transfer to the preheated oven.
Bake, occasionally basting with the pan liquid, until an instant-read thermometer
inserted into the thickest part registers 155°F, about 45 minutes.
Remove from the oven and let rest for about 10 minutes before cutting crosswise
into thick slices. Place on a serving platter and spoon any remaining pan juices over
the meat. Serve hot or at room temperature.
633 mg, sugar 2 g
Traditional Chophouse Mixed Grill
SERVES 4
A mixed grill has been a traditional lunch in men’s clubs for generations
but is rarely found on menus today. It can have kidneys and sausages
added to the mix as well as the meats I use in this recipe. It is often
served with a bowl of grainy mustard and some sour pickles. If you
don’t have an outdoor grill, a stovetop grill pan can be used, but you will
most likely have to cook the various ingredients in batches.
2 tomatoes, cored and halved crosswise

⅓ cup clarified butter (see here), ghee, or unsalted butter, melted
Salt and pepper
2 tablespoons grated Parmesan cheese
2 red onions, halved crosswise
4 large button mushroom caps
1 (1-pound) sirloin steak
2 small slices calf’s liver (about 5 ounces total), halved
4 (3-ounce) lamb rib chops
4 thick slices slab bacon or pork belly (about 3 ounces total)
high heat.
Using a pastry brush, lightly coat the cut side of each tomato half with clarified
butter. Season with salt and pepper to taste and sprinkle with the grated cheese. Set
aside.
Run a metal skewer crosswise through each onion half to help it hold its shape
when grilling. Using a pastry brush, lightly coat the cut side of each half with clarified
butter and season with salt and pepper to taste. Set aside.
Using a pastry brush, lightly coat the mushrooms with clarified butter and season
with salt and pepper to taste. Set aside.
Rub the steak, liver, and lamb chops with clarified butter and season with salt
and pepper to taste.
Place the steak in the center of the grill, cover, and grill for 10 minutes. Uncover,
turn the steak, and place the liver, lamb chops, bacon, tomatoes, onions, and
mushrooms on the grill, with the lamb nearest the hotter center. Cover and grill,
turning the liver, lamb, bacon, and onion once, for another 10 minutes, for the steak to
reach medium-rare and the lamb medium, or until they reach the desired degree of
doneness on an instant-read thermometer. At about 6 minutes begin checking the liver,
bacon, and vegetables as you don’t want them to overcook. (If using a stovetop grill
pan, everything will have to be done in batches.)
Remove all of the meats and vegetables from the grill. Remove the skewers from
the onions.
Cut the steak into slices and place an equal portion on each of four dinner plates.
Place a lamb chop, a slice each of liver and bacon, an onion half, a tomato half, and a
mushroom on each plate and serve.
480 mg, sugar 5 g
Tex-Mex Cowboy Burgers with Tomato-Onion Salsa
SERVES 4
A little Tex-Mex twist to the classic burger elevates it up and away from
the bun and fries. You can make both the burgers and the salsa as hot or
as mild as you wish by adjusting the amount of fresh chiles you add.
8 ounces ground sirloin

8 ounces ground pork
3 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped red onion
2 teaspoons ground dried chiles, such as ancho
½ teaspoon ground cumin
Salt and pepper
1 cup Tomato-Onion Salsa (recipe follows)
Preheat and oil the grill; alternatively, preheat a stovetop grill pan or a cast-iron
frying pan over medium-high heat.
Combine the sirloin and pork with the bell pepper, onion, ground chiles, cumin,
and salt and pepper to taste. Using your hands, mix well to blend. Form the mixture
into 4 flattened patties of equal size.
Place the patties on the preheated grill (or stovetop pan) and grill for 5 minutes.
Turn and grill for another 5 minutes for medium-well (160°F on an instant-read
thermometer), or until cooked to the desired degree of doneness. Serve, topped with
salsa.
301 mg, sugar 4 g
Tomato-Onion Salsa
8 ounces Roma tomatoes, peeled, seeded, and coarsely chopped

1 small red onion, coarsely chopped
1 garlic clove, minced
½ teaspoon minced seeded hot red chile pepper, or to taste
½ teaspoon freshly squeezed lime juice
¼ cup chopped fresh cilantro
Salt and pepper
Combine the tomatoes and onion in a mixing bowl. Stir in the garlic and chile.
When well combined, add the lime juice. Fold in the cilantro and season with salt and
pepper to taste. If not serving immediately, cover and refrigerate for no more than 8
hours.
Nutritional Analysis per Serving (¼ cup): calories 22, carbohydrates 5 g, fiber 1 g, protein 1 g, fat 0 g,
Grilled Veal Chops with Arugula
SERVES 4
This is a dish that you will want to make every month of the year. If you
don’t have a stovetop grill pan, please get one. Of course, they don’t
impart the scent of burning wood or charcoal to the meat, but they mark
the meat beautifully and make it possible to grill all year round. This
recipe works well with pork chops, too.

1 tablespoon freshly squeezed lemon juice
4 (7-ounce) veal chops
Salt and pepper
8 cups arugula
⅓ cup Balsamic Vinaigrette (here)
high heat.
Combine the olive oil and lemon juice and generously coat the chops with it.
Season with salt and pepper to taste.
Place the chops on the preheated grill (or stovetop grill pan) and grill, turning
occasionally, until an instant-read thermometer registers 130°F for medium, about 10
minutes, or until the desired doneness is reached. Remove from the grill and let rest
for 5 minutes.
Place the arugula in a mixing bowl and drizzle about half of the vinaigrette over
the leaves, tossing to coat.
Place an equal portion of the dressed arugula in the center of each of four dinner
plates. Place a chop on top, drizzle with the remaining vinaigrette, and serve.
455 mg, sugar 1 g
Veal Saltimbocca
SERVES 4
This classic Mediterranean dish is popular in Italy, Spain, and parts of

Greece. In Rome, the sauce is usually made with Marsala wine, which
has some sweetness. You can also add capers to the finishing sauce for a
hint of saltiness.
2 tablespoons plus 1 teaspoon chopped fresh sage

2 tablespoons chopped fresh rosemary
2 teaspoons minced garlic
4 (4-ounce) veal scallops
4 thin slices prosciutto
½ cup plus 3 tablespoons unsalted butter
Salt and pepper
½ cup dry white wine
2 tablespoons freshly squeezed lemon juice
Combine 2 tablespoons of the sage with the rosemary and garlic in a small
mixing bowl.
Place the veal scallops on a clean, flat work surface. Working with one piece at a
time, evenly cover each piece with the herb mixture. Then, cover the herb layer with a
slice of prosciutto.
Starting at one end, firmly roll each veal scallop into a cigar shape. Using kitchen
twine, tie each veal packet together by tying one loop of string around the center and
another loop around the length of the packet.
Place ½ cup of the butter and the olive oil in a large frying pan over medium heat.
When melted, season the veal packets with salt and pepper to taste and place them in
the hot pan. Cook, turning occasionally, until nicely colored on all sides, about 5
minutes. Add the wine and lemon juice and bring to a simmer. Lower the heat, cover,
and cook at a bare simmer until cooked through, about 20 minutes.
Using tongs, transfer the veal packets to a serving platter. Use kitchen scissors to
carefully cut the ties.
Raise the heat to high under the frying pan and whisk in the remaining 3
tablespoons butter and 1 teaspoon sage. Taste and, if necessary, season with salt and
pepper to taste. Pour over the veal and serve immediately.
625 mg, sugar 0 g
Calf’s Liver and Onions
SERVES 4
Liver is one of those meats that people either love or hate. No one likes it
when it’s overcooked, tough, and dry, but if you cook it carefully and
quickly, liver is tender and mildly flavored. With the accent of sweet red
onions it becomes a “can I have seconds” kind of dish.

3 tablespoons extra-virgin olive oil, plus more for brushing the pan
5 large red onions, cut crosswise into thin slices
Salt and pepper
1 pound calf’s liver, cut into thick slices
Combine 4 tablespoons of the butter with 1 tablespoon of the olive oil in a large
frying pan over medium heat. When melted, add the onions and season with salt and
pepper to taste. Lower the heat and cook, stirring occasionally, until the onions have
exuded most of their liquid, about 20 minutes. Add the vinegar and continue to cook
for an additional 10 minutes. Stir in the remaining 2 tablespoons butter and, when
melted, remove the pan from the heat, but cover it to keep warm.
Generously coat each slice of liver with the remaining 2 tablespoons olive oil.
Preheat a stovetop grill pan over medium-high heat. When hot, brush with
additional olive oil. Add the seasoned liver and cook, turning once, until nicely
browned on each side, about 4 minutes. Do not overcook, as the liver will quickly
toughen.
Remove from the heat and place the liver on a serving platter. Top with the warm
onions and serve.
648 mg, sugar 9 g
Roasted Leg of Lamb with Ginger Sauce
SERVES 6
Generally a leg of lamb is butterflied for grilling, and if you cook a small
one, the whole leg can be grilled. I prefer roasting in a very hot oven for
the first 15 minutes and then turning down the temperature to finish
cooking. This recipe can be used for larger legs of lamb; roasting
requires about 22 minutes per pound for rare or until a meat thermometer
registers the degree of doneness you desire.
If you don’t want to make the ginger sauce, mix some chopped fresh
herbs (any combination you like) with the olive oil and rub into the meat
instead. The herbs alone will add a hint of freshness to the juicy, deeply
flavored lamb.
1 (3½-pound) leg of lamb, trimmed of excess fat

Salt and pepper
1 cup coarsely chopped peeled and seeded tomatoes
1 tablespoon grated ginger root
1 teaspoon chopped garlic
2 tablespoons unsalted butter, at room temperature
¼ cup chopped fresh mint
Generously coat the lamb with the oil and season with salt and pepper to taste.
Place on a rack in a small roasting pan and roast, turning occasionally, until nicely
browned on all sides, about 15 minutes. Reduce the oven temperature to 325°F and
continue to roast, without turning, until a meat thermometer registers 140° for rare,
about 50 minutes, or until cooked to the desired degree of doneness (165°F will give
you very well-done meat).
While the meat is roasting, prepare the sauce. Combine the tomatoes, ginger, and
garlic in the bowl of a food processor fitted with the metal blade. Process, using quick
on and off turns, to make a chunky mixture. Transfer to a small nonreactive saucepan
over medium heat and bring to a simmer. Simmer, stirring frequently, for 5 minutes.
Add the wine and butter and season with salt and pepper to taste. Return to a
simmer and simmer just long enough to allow the alcohol to evaporate slightly, about 5
minutes. Remove from the heat and fold in the mint. Cover to keep warm until ready to
serve.
Remove the lamb from the oven and set aside to rest for a couple of minutes.
Slice the meat across the grain and place on a platter. Serve with the warm sauce on
the side.
282 mg, sugar 1 g
Grilled Butterflied Leg of Lamb with Eggplant Compote
SERVES 6
Lamb and eggplant are two well-known partners in Greek cooking, and
this recipe is an undemanding one that seals the marriage. Grilling makes
it a warm-weather dish, but the lamb can also be roasted (see here) so
quickly and effortlessly that it begs to be made year-round. Both the meat
and the compote can be served at room temperature.
¾ cup extra-virgin olive oil

1 tablespoon celery seeds
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 (3-pound) butterflied leg of lamb (see Note)
1 medium eggplant, cut crosswise into ½-inch-thick slices
2 large tomatoes, halved crosswise
Salt and pepper
½ cup finely chopped onion
¼ cup coarsely chopped green Greek olives
1 tablespoon roasted garlic puree (see here)
2 teaspoons chopped capers
Combine ½ cup of the olive oil with the lemon juice, celery seeds, cumin, and
paprika in a small bowl. Generously coat the lamb with the oil mixture, reserving any
remaining for later use. Set the lamb aside to marinate for 30 minutes.
Preheat and oil the grill; alternatively, preheat the oven to 400°F.
Generously coat the eggplant and tomatoes with the remaining ¼ cup olive oil.
Place the vegetables on the preheated grill and grill the eggplant, turning
occasionally, until nicely charred and just cooked through, about 8 minutes. Grill the
tomatoes, skin-side down, without turning, just until slightly soft, about 4 minutes.
Remove the vegetables from the grill and set aside. Do not turn off the grill.
Alternatively, place the eggplant and tomatoes on a rimmed baking sheet in the
preheated oven and roast, turning occasionally, for 15 minutes for the eggplant and 10
minutes for the tomatoes. Do not turn off the oven if you are using it to roast the lamb.
Season the lamb with salt and pepper to taste and place on the hot grill. Grill,
turning occasionally and brushing with the reserved oil mixture, for 12 minutes. Move
the lamb to the cooler part of the grill. Cover and continue to grill, turning and
brushing with the oil mixture from time to time, until an instant-read thermometer
inserted into the thickest part reads 140°F for rare, about 18 minutes, or until cooked
to the desired degree of doneness. Alternatively, place the lamb on a rack in a roasting
pan in the preheated oven and roast until it reaches the same degree of doneness as for
grilling, about 30 minutes.
While the meat is cooking, make the compote. Place the eggplant and tomatoes in
the bowl of a food processor fitted with the metal blade. Process, using quick on and
off turns, until just barely chopped.
Transfer to a mixing bowl and stir in the onion, olives, garlic, vinegar, and
capers. Season with salt and pepper to taste and set aside for 30 minutes to allow the
flavors to blend. Fold in the parsley and transfer to a serving bowl.
Remove the lamb from the grill or the oven and set aside to rest for a couple of
minutes. Slice the meat across the grain and place on a platter. Serve with the compote
on the side.
NOTE: A butterflied leg of lamb is simply a leg of lamb from which the bone has
been removed and then the meat split down but not through the center to open it up.
The meat is then flattened slightly to resemble a butterfly. Most butchers will be happy
to do this for you.
469 mg, sugar 4 g
Lamb and Fennel with Mint Salad
SERVES 4
Here is another lamb recipe that is scented with the flavors of Greece—
fennel, feta, olive oil, mint, and oregano (if you can find it, Greek
oregano has wonderful qualities of its own). This is a light and beautiful
dish that works well as both a weekday dinner and a “company’s
coming” sensation.
3 large fennel bulbs

2 tablespoons red wine vinegar
2 tablespoons chopped fresh oregano
Salt and cracked black pepper
1 (1¼-pound) boneless lamb loin
1½ cups fresh mint leaves
5 ounces feta cheese, crumbled
2 tablespoons toasted pumpkin seeds
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set
aside.
Trim off any dark or damaged pieces from the fennel bulbs, leaving the bulb
intact and reserving the fronds. Using a sharp knife, cut the fennel bulbs lengthwise
into 8 slices total. Chop enough of the fronds to yield 1 tablespoon, reserving the
remainder in their feathery state for the salad (you will need about ⅓ cup).
Combine the oil, vinegar, and oregano with the chopped fennel fronds. Season the
mixture with salt and cracked pepper to taste. Generously coat the fennel slices and
the lamb with the seasoned oil.
Lay out the fennel slices on the prepared baking sheet and place the lamb on a
rack in a small roasting pan. Transfer both to the preheated oven and roast until the
fennel is nicely colored and cooked through and the lamb is cooked to 140°F for rare,
about 12 minutes, or until cooked to the desired degree of doneness.
While the fennel and lamb are cooking, make the salad. Combine the mint with ⅓
cup of the reserved fennel fronds and the feta in a serving bowl. Sprinkle the orange
zest and lemon juice over the top and season with salt and pepper to taste. Toss to
coat.
Remove the lamb from the oven and set aside to rest for 5 minutes. Cut the lamb
crosswise into thick slices.
Place two slices of the roasted fennel in the center of each of four dinner plates.
Top with an equal portion of the sliced lamb. Mound the salad on top, sprinkle with
pumpkin seeds, and serve immediately.
720 mg, sugar 5 g
Braised Lamb Shanks with Green Olives
SERVES 4
In recent years, braised lamb shanks have become the go-to comfort
food. They are meaty, flavorful, and easy to cook. You can put them
together in the morning and go about your day while they simmer away.
Then, dinner is on the table in minutes.

4 whole lamb shanks
Salt and pepper
1 cup chopped leek (including some of the green part)
1 celery rib, peeled and chopped
1 cup diced rutabaga
1 cup dry red wine
3 cups chicken stock (here) or low-sodium chicken broth
1 (28-ounce) can diced tomatoes, with their juice
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 teaspoon minced fresh basil
1 teaspoon minced fresh flat-leaf parsley
1½ cups pitted green olives
Heat the oil in a Dutch oven over medium heat. Season the lamb shanks with salt
and pepper to taste and add them to the hot oil. Sear, turning occasionally, until all
sides are browned, about 10 minutes. Using tongs, transfer the browned shanks to a
platter.
Remove all but 1 tablespoon of fat from the pan. Add the leek and garlic and
sauté for 3 minutes. Stir in the celery and rutabaga and continue cooking for another 4
minutes.
Add the red wine to the pan, raise the heat, and bring to a boil. Boil, stirring
constantly with a wooden spoon to release all of the browned bits in the bottom of the
pan, until the wine begins to evaporate, about 7 minutes.
Add the chicken stock and again bring to a boil. Stir in the tomatoes, rosemary,
thyme, basil, and parsley and once again bring to a boil.
Return the shanks to the pan and season with salt and pepper to taste. Cover,
transfer to the preheated oven, and braise for 1 hour. Uncover, add the olives, and
continue to braise until the meat is almost falling off the bone, about 1 hour more.
Remove from the oven and serve.
768 mg, sugar 9 g
Quick “Moussaka”
SERVES 4
Moussaka, a traditional Greek dish, is made with a rich béchamel sauce

along with lamb, tomatoes, eggplant, breadcrumbs, and lots of sweet
spice. This is a very modest version that takes no time to put together and
is just as delicious reheated the next day. If you love cinnamon and
allspice, you can add about ½ teaspoon of each to the lamb mixture for a
slightly different flavor. Either way, this “moussaka” goes well with a
tossed green salad on the side.

1 large zucchini
1 pound ground lamb
1 teaspoon chopped fresh oregano, plus more for optional garnish
1 large egg
Salt and pepper
5 ounces crumbled feta cheese
8 eggplant slices (about 6 inches long and ⅓ inch thick)
1 cup sheep’s milk ricotta cheese
1 cup shredded mozzarella cheese
Preheat the oven to 350°F. Line a large baking pan with parchment paper.
Generously coat the paper with 1 tablespoon of the avocado oil and set aside.
Grate the zucchini and place it in a clean kitchen towel. Tightly twist the towel
together and squeeze out as much of the liquid as you can.
Combine the drained zucchini with the lamb, parsley, oregano, and garlic, stirring
to blend. Add the egg, season with salt and pepper to taste, and use your hands to
blend the mixture well. Add the feta and carefully mix—you want to blend but not
completely mash the cheese.
Lay out 4 eggplant slices in a single layer in the prepared baking pan. Top each
piece with an equal portion of the lamb, patting down to make a smooth, even coating.
Place another slice of eggplant on top. Using a pastry brush, generously coat the
eggplant with the remaining 1 tablespoon avocado oil.
Combine the ricotta and mozzarella in a medium bowl. When mixed, place an
equal portion on top of the oiled eggplant slices, again smoothing to make an even
cover.
Transfer to the preheated oven and bake until the top is golden brown and the
lamb is completely cooked, about 45 minutes. Remove from the oven and sprinkle
with additional oregano, if desired. Place an individual “moussaka” on each of four
dinner plates and serve.
780 mg, sugar 6 g
Stuffed Pork Loin
SERVES 6
Free-range pork has a much richer flavor and deeper texture than
commercially raised pork. The walnuts and walnut oil add a unique taste
that marries well with the pork. This recipe is a wonderful Sunday
supper or dinner party dish that can be served with more sautéed Swiss
chard on the side.
1 (3-pound) boneless pork loin

3 cups chopped Swiss chard
½ cup minced onion
Salt and pepper
2 tablespoons walnut oil
1 cup dry white wine
½ cup chopped raw walnuts
Using a sharp knife, carefully cut the pork loin open to make a neat, flat solid
piece of meat. This is best done by cutting from one side into the center (without
cutting through to the edge) and then carefully folding the cut flap out. Then, cut from
the interior out through the thicker piece to open another flap. Gently push down to
flatten the entire piece out. Cover with plastic wrap and let the pork come to room
temperature.
Melt the butter in a medium frying pan over medium heat. Add the chard, onion,
and garlic and sauté until softened, about 4 minutes. Season with salt and pepper to
taste.
Uncover the pork and carefully cover with an even layer of the chard stuffing,
leaving about an inch around the edges. Roll up from the bottom to make a neat log.
Using butcher’s twine, tie the roll closed. Rub the exterior with the walnut oil and
again season with salt and pepper to taste.
Transfer the loin to a roasting pan and pour in the wine. Place in the preheated
oven and roast until nicely colored, about 30 minutes. Add the walnuts, lower the heat
to 375°F, and roast until an instant-read thermometer reads 160°F when inserted into
the thickest part of the loin, about 1 hour more. Remove from the oven and let rest for
15 minutes.
Untie and cut the loin crosswise into thin slices. Drizzle the pan juices over the
sliced meat, sprinkle with the walnuts, and serve.
356 mg, sugar 1 g
Pork Tenderloin with Sweet Spiced Onion Jam
SERVES 4
This is a simple dish that is simply delish! Pork tenderloin cooks in no

time and the jam can be made in advance, so this makes for a quick
weeknight dinner. Be careful when you roast the tenderloin; it will be
tough if overcooked.
1 (1¼-pound) pork tenderloin

Salt and pepper
½ cup Sweet Spiced Onion Jam (recipe follows)
Using your hands, rub the entire tenderloin with the olive oil. Generously season
with salt and pepper.
Place the tenderloin in a large, oven-safe frying pan over high heat. Sear, turning
frequently, until all sides are browned, about 5 minutes. Transfer to the preheated
oven and roast until an instant-read thermometer inserted in the center reads 145°F,
about 20 minutes. Remove from the oven and let rest for 5 minutes before cutting
crosswise into thin slices.
Spread the onion jam on a serving platter and then place the pork in slightly
overlapping slices down the center. Serve immediately.
Nutritional Analysis per Serving (includes 2 tablespoons onion jam): calories 221, carbohydrates 4 g, fiber
1 g, protein 27 g, fat 10 g, sodium 241 mg, sugar 2 g
Sweet Spiced Onion Jam
MAKES ABOUT 3 CUPS
½ cup unsalted butter

10 cups sliced red onions
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground cardamom
Salt and pepper
Melt the butter in a large sauté pan over medium-low heat. Add the onions, lower
the heat, cover, and cook, stirring occasionally, until very soft, about 30 minutes. Stir
in the vinegar, cinnamon, cloves, and cardamom, season with salt and pepper to taste,
and continue to cook until the onions are jam-like and almost falling apart, about 15
minutes more.
Remove from the heat and serve, or allow to cool and store, covered, in the
refrigerator for up to 1 week.
Nutritional Analysis per Serving (2 tablespoons): calories 41, carbohydrates 4 g, fiber 1 g, protein 1 g, fat 3
g, sodium 38 mg, sugar 2 g
Grilled Pork Chops with Salsa Verde
SERVES 4
What could be easier than throwing a few chops on the grill? Nothing
that I know of, but I do like to take a little extra time to brine the meat in
a salty-herby mix. This tenderizes the meat and adds some flavor. The
salsa keeps well for a few days, covered and refrigerated, and can be
used with almost any type of meat or fish.
3 tablespoons salt, plus more for seasoning

4 flat-leaf parsley sprigs
4 thyme sprigs
4 (5-ounce) thick-cut pork chops
Pepper
½ cup Salsa Verde (recipe follows)
Combine the salt, parsley, and thyme in a resealable plastic bag. Add the chops
and pour in enough cold water to completely cover them. Seal the bag and refrigerate
for 1 hour.
When ready to cook, preheat and oil the grill. Alternatively, preheat a stovetop
grill pan over medium-high heat.
Drain the chops and pat them dry. Season with salt and pepper to taste and place
on the preheated grill (or stovetop grill pan). Grill, turning occasionally to nicely mark
the meat, until an instant-read thermometer reads 145°F, about 15 minutes. Remove
from the grill and let rest for 10 minutes. Serve with salsa verde on the side.
Nutritional Analysis per Serving (includes 2 tablespoons salsa verde): calories 199, carbohydrates 1 g, fiber
0 g, protein 20 g, fat 13 g, sodium 704 mg, sugar 0 g
Salsa Verde
MAKES ABOUT 2 CUPS
½ bunch curly spinach, finely chopped (stems included)

1 shallot, finely chopped
2 teaspoons finely chopped scallion
½ cup extra-virgin olive oil
Salt and pepper
Combine the spinach, shallot, scallion, and orange zest in a mixing bowl. Add the
olive oil and vinegar and season with salt and pepper to taste. Taste and, if a zestier
flavor is desired, add more vinegar. (If you decide to do all of this in a food
processor, do not overprocess; you want some texture and you don’t want to emulsify
the oil.)
Gruyère-Glazed Pork Chops
SERVES 4
Only the French would have thought to glaze meat with cheese! The
chops must be fully cooked before being glazed, and the glaze should be
golden brown and bubbly as the chops come to the table.
1 large egg yolk

1 cup grated Gruyère cheese (about 4 ounces)
1 tablespoon Dijon mustard
1 tablespoon almond milk
1 tablespoon chopped fresh chives
4 (5-ounce) pork loin chops
Salt and pepper
1 tablespoon coconut oil
Combine the egg yolk, cheese, mustard, milk, and chives in a small mixing bowl.
Using a wooden spoon, stir and mash until completely soft and blended. Set aside.
Season the chops with salt and pepper to taste.
Heat the oil in a large frying pan over medium-high heat. Add the seasoned chops
and fry, turning occasionally, until both sides are nicely browned, about 15 minutes.
Preheat the broiler.
Remove the chops from the frying pan and carefully coat one side of each chop
with an equal portion of the cheese mixture.
Place the coated chops on a broiler pan under the preheated broiler. Broil until
the cheese is golden brown, bubbling, and glazed, about 3 minutes. Remove from the
broiler and serve.
243 mg, sugar 0 g
Adobo Pork
SERVES 4
This recipe is based on a traditional pork dish from the Philippines,

where both pork and coconut make frequent appearances on the dinner
table. The heat of the big dose of pepper is tempered by the coconut
milk. I like to serve this dish with Fried Green Plantains (here).
1½ tablespoons coconut oil

1 medium onion, sliced
1 (1-pound) pork tenderloin, cut into bite-size pieces
1 tablespoon pepper
¾ cup water
1 tablespoon white vinegar
2 bay leaves
1½ cups unsweetened coconut milk
2 tablespoons toasted unsweetened coconut flakes
Heat the oil in a large saucepan over medium heat. Add the onion and garlic and
cook, stirring frequently, until beginning to color, about 5 minutes. Do not allow the
garlic to burn. Add the pork, season with the pepper, and cook just until the pork
begins to color, about 5 minutes more.
Stir in the water, vinegar, and bay leaves. Bring to a simmer and simmer until the
pork is just cooked, about 20 minutes. Add the coconut milk and continue to cook until
the pork is very tender, about 10 minutes more. Remove from the heat and serve,
sprinkled with the toasted coconut.
72 mg, sugar 1 g
Stir-Fried Pork with Watercress
SERVES 4
We often think of watercress as that sprig of garnish on a restaurant

plate, but it is far more useful than that. It can be sautéed for a side
vegetable to go with almost any meat, but you must take care not to
overcook it. In this recipe, the hot meat wilts it just enough, leaving a
little crunch and lots of spice.
2 tablespoons coconut oil

1 tablespoon minced ginger root
1 pound pork tenderloin, cut into bite-size pieces
Salt and pepper
1 pound watercress, tough stems removed
Heat the oil in a wok or large frying pan over medium-high heat. Add the garlic
and ginger and cook, stirring constantly, until lightly colored, about 2 minutes. Add the
pork and season with salt and pepper to taste. Cook, occasionally tossing and turning,
until the pork is no longer pink and has begun to color around the edges, about 5
minutes. Remove from the heat and toss in the watercress, sunflower seeds, and
orange zest. Serve immediately.
385 mg, sugar 1 g
Slow-Roasted Spareribs
SERVES 4
Who thinks of spareribs in the middle of winter? With this recipe you
will, although you can also slow-roast these on the grill in the summer.
You can easily vary the spices for the rub using any that appeal to you,
but always add a little heat by including ground chiles or cayenne. The
heat sinks into the ribs and turns them into a tantalizing lick-your-fingers
dish.
4 pounds spareribs
1 tablespoon ground dried chiles, such as ancho
1½ teaspoons ground cumin
1½ teaspoons black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper, or to taste
Place the spareribs on a rimmed baking sheet.
Combine the ground chiles, cumin, black pepper, salt, cinnamon, and cayenne in a
small mixing bowl until well blended. Using your hands, coat both sides of the ribs
with the spice rub. Cover with plastic wrap and marinate at room temperature for 1
hour or in the refrigerator for up to 8 hours. If refrigerated, bring to room temperature
before roasting.
Unwrap the ribs and cover with aluminum foil, taking care to seal it all around.
Place in the preheated oven and roast until the ribs are completely cooked through and
almost falling off the bone, about 2½ hours. Remove from the oven and serve, with
plenty of napkins.
746 mg, sugar 0 g
Poultry
Perfect Roast Chicken

Pesto-Roasted Chicken
Grilled Coconut-Sesame Chicken with Jicama-Cucumber
Relish
Chicken with Forty Cloves of Garlic
Chicken Breasts Stuffed with Swiss Chard and Goat Cheese
Jerk Chicken
Baked Chicken Parcels
Chicken Curry with Cilantro Chutney
Chicken with Lemon and Olives
Sesame Chicken
Herb-Roasted Turkey Breast
Turkey Cutlets with Roasted Peppers and Pepper Jack
Cheese
Spicy Turkey Meatballs in Tomato Sauce
Perfect Roast Chicken
SERVES 4
You have to think a bit ahead to make this chicken, but it is well worth
the time. You will get moist, juicy meat and unbelievably crisp skin. I
like to put a couple of lemon halves in the pan for the last 15 minutes and
then squirt some hot lemon juice on the meat when I serve it.
1 (3½-pound) chicken
Salt
Rinse the chicken under cold running water and pat it dry. Generously coat the
exterior with salt—all of the skin should be covered.
Place the salted chicken in a shallow bowl, cover with plastic wrap, and place in
the refrigerator for 48 hours.
About 1 hour before you’re ready to roast, preheat the oven to 450°F. Remove
the chicken from the refrigerator and set it aside to come to room temperature.
About 30 minutes before roasting, place a small roasting pan in the oven to heat it
up.
Uncover the chicken, push off any remaining salt, and carefully pat the skin dry.
Place a rack in the roasting pan and then place the salted chicken on the rack,
breast-side up. Roast until the chicken is cooked through and the skin is golden brown
and very crisp, about 45 minutes. Remove from the oven and let rest for 10 minutes
before carving. Serve.
735 mg, sugar 0 g
Pesto-Roasted Chicken
SERVES 4
This is an extraordinarily flavorful roast chicken. It takes a little patience

to stuff the seasoned ricotta under the skin, but the result is well worth
the effort. The extra pesto you’ll make keeps well and is terrific on
roasted vegetables or as a seasoning for a basic vinaigrette.
1 (3½-pound) chicken
2 cups fresh sheep’s milk ricotta
⅓ cup Pesto (recipe follows)
Salt and pepper
⅔ cup unsalted butter, melted
1 lemon
Rinse the chicken under cold running water and pat dry. Place it on a clean
cutting board.
Combine the ricotta with the pesto, beating to blend completely. Taste and, if
necessary, season with salt and pepper to taste.
Using your fingertips, carefully push back the skin from both sides of the chicken
breast to loosen it from the flesh. Working downward, push your fingertips into the leg
to loosen the skin around the thigh and leg on both sides. Then, working with just a
small handful of the ricotta mixture at a time, scoop it up and begin patting it over the
flesh wherever you have loosened the skin. You should end up with a smooth, even
layer of ricotta under the skin.
Place the melted butter in a small bowl. Using a zester, remove the zest from the
lemon and add it to the butter. Cut the lemon in half crosswise and place it in the
cavity of the chicken.
Pull the chicken legs up and against the body and tie the ends of the legs together
with kitchen twine. Lift the wing tips up and tuck them under the chicken. Using a
pastry brush, lightly coat the exterior of the chicken with the lemon-scented butter and
season with salt and pepper to taste.
Place the chicken, breast-side up, on a rack in a small roasting pan and transfer to
the preheated oven. Roast, basting frequently with the lemon-scented butter, until the
skin is golden brown, the ricotta has puffed somewhat, and a meat thermometer
inserted into the thickest part of the thigh reads 160°F, about 45 minutes. Remove the
chicken from the oven and let rest for 10 minutes before carving. Serve.
511 mg, sugar 1 g
Pesto
MAKES ABOUT 2½ CUPS
2 tightly packed cups fresh basil leaves

¼ cup toasted pine nuts
1 teaspoon chopped garlic
1 cup extra-virgin olive oil
½ cup grated Parmesan cheese
Salt and pepper
Combine the basil, pine nuts, and garlic in the bowl of a food processor fitted
with the metal blade and process just until chopped. With the motor running, begin
slowly adding about half of the olive oil through the feed tube, processing until
blended. Don’t overprocess, as you want to see tiny bits of basil. Scrape the puree
from the processor bowl into a small mixing bowl. Stir in the cheese and season with
salt and pepper to taste. Beat in the remaining olive oil until a thick puree forms.
If not using immediately, scrape the pesto into a clean, glass container. Smooth
the top and then cover it with a thin layer of olive oil; this will keep the pesto from
discoloring. Store in the refrigerator until ready to use, up to 2 weeks, or in the freezer
for up to 3 months (thaw before using).
mg, sugar 0 g
Grilled Coconut-Sesame Chicken with Jicama-Cucumber
Relish
SERVES 4
Chicken thighs work well on the grill because they have more fat than
the ubiquitous chicken breasts and, when cooked, are juicier and far
more flavorful. If you don’t have an outdoor grill, this recipe can be
made year-round using a stovetop grill pan. The marinade also works
with pork, shrimp, or turkey, and the relish is great with almost anything
you can imagine, from roasts to barbecue.
1 cup unsweetened coconut milk

2 tablespoons toasted sesame oil
2 tablespoons minced scallion
1 tablespoon chopped fresh mint
1 tablespoon sesame seeds
1 tablespoon freshly squeezed lime juice
8 small bone-in, skin-on chicken thighs (about 1½ pounds total)
Salt and pepper
½ cup Jicama-Cucumber Relish (recipe follows)
Combine the coconut milk, sesame oil, scallion, mint, sesame seeds, and lime
juice in a large resealable plastic bag. Add the chicken, seal, and roll around to evenly
coat. Refrigerate for at least 1 hour or up to 12 hours.
Preheat and oil the grill; alternatively, heat a nonstick stovetop grill pan over
medium-high heat.
Remove the chicken from the bag and season with salt and pepper to taste. Place
on the hot grill (or stovetop grill pan) and grill, turning frequently, until just cooked
through, about 12 minutes. Do not overcook or the meat will be dry and tough.
Remove from the grill and transfer to a serving platter. Serve with the relish on
the side.
296 mg, sugar 0 g
Jicama-Cucumber Relish
1 cup finely chopped jicama

1 cup finely chopped seedless cucumber
2 tablespoons chopped scallion
3 tablespoons white vinegar
½ teaspoon stevia powder
Salt
Combine the jicama, cucumber, mint, scallion, and orange zest in a small mixing
bowl. Add the vinegar and stevia. Season with salt to taste and stir to combine. Cover
and refrigerate for at least 30 minutes to allow the flavors to blend, or up to 3 days.
Chicken with Forty Cloves of Garlic
SERVES 4
This is a classic dish from Provence. I wonder if the original cook

labeled it with the forty cloves of garlic to scare off future cooks from
this unique recipe. Interestingly, the garlic mellows as it cooks and
becomes quite sweet; some cooks use up to one hundred cloves. The
resulting sauce is buttery and mildly fragrant and takes everyday chicken
to new heights.
3 tablespoons avocado oil, plus more for greasing pan

1 (3½-pound) chicken, cut into 8 pieces
Salt and pepper
⅓ cup dry vermouth
1 teaspoon dried tarragon
¾ cup chicken stock (here) or low-sodium chicken broth
1 tablespoon chopped fresh chives, for garnish
Preheat the oven to 400°F. Lightly coat the interior of a small roasting pan with
avocado oil. Set aside.
Heat the oil in a large, heavy-bottomed saucepan over medium heat. Season the
chicken pieces with salt and pepper to taste and add them to the saucepan, skin-side
down. Sear, turning occasionally, until nicely browned on all sides, about 12 minutes.
Using tongs, transfer the chicken to the roasting pan. Leave the saucepan on the heat.
Place all of the garlic cloves in the saucepan and cook, stirring frequently, just
until they begin to brown, about 5 minutes. Add the vermouth and tarragon and cook,
scraping up the browned bits from the bottom of the pot, until reduced by half, about 4
minutes.
Add the stock, raise the heat, and bring to a boil. Boil just until the garlic has
softened, about 5 minutes. Using a slotted spoon, transfer 10 of the garlic cloves to the
roasting pan. Using a kitchen fork, mash the remaining garlic cloves into the liquid in
the saucepan.
Pour the sauce over the chicken and transfer to the preheated oven. Roast until the
chicken is cooked through and the sauce is thick and flavorful, about 20 minutes.
Remove from the oven and transfer the chicken to a serving platter. Add the
lemon juice to the sauce in the roasting pan, stirring to blend. Taste and, if necessary,
season with additional salt and pepper. Pour the sauce over the chicken and garnish
with the chives. Serve immediately.
588 mg, sugar 2 g
Chicken Breasts Stuffed with Swiss Chard and Goat
Cheese
SERVES 4
Company coming? Put this wonderful recipe together early in the day
and pop it in the oven while drinks are served. You’ll have dinner on the
table in minutes without spending much time in the kitchen at all.
If Swiss chard is not available, use spinach or kale, and the goat
cheese can be replaced with any soft cheese you like.

1 shallot, minced
8 ounces Swiss chard, tough stems removed and leaves finely chopped
Salt and pepper
4 (5-ounce) boneless, skin-on chicken breasts
4 ounces soft goat cheese
2 tablespoons unsalted butter, melted
Heat the oil in a large skillet over medium-low heat. Add the shallot and cook,
stirring frequently, until soft, about 2 minutes. Add the chard and season with salt and
pepper to taste. Cook, stirring occasionally, until the chard has wilted and any liquid
has evaporated, about 5 minutes. Remove from the heat and stir in the orange zest. Set
aside to cool.
Working with one breast at a time, use a small, sharp knife to cut a pocket into the
chicken. Begin at the thickest part and cut into the center but not through the entire
breast; continue the length of the breast until you have a deep pocket. Season the
pockets with salt and pepper to taste.
When the chard has cooled, crumble the goat cheese and toss it into the chard.
Using your fingers, fill each pocket with an equal portion of the chard-cheese mixture.
Close the pockets by sticking a couple of toothpicks into the edge. Generously coat the
exterior of each breast with melted butter and season with salt and pepper to taste.
Place the stuffed breasts in a small roasting pan. Transfer to the preheated oven
and bake until the meat is cooked through and the skin golden brown, about 15
minutes. Remove from the oven and serve.
596 mg, sugar 3 g
Jerk Chicken
SERVES 6
This is as close to an outdoor vendor on a Jamaican beach as you can get

in your own backyard (or kitchen). Blisteringly hot, spicy, and juicy is
just what you’ll get here. If you don’t have a grill, the chicken may be
cooked on a stovetop grill pan or in a preheated 375°F oven for about the
same amount of time.
You can make as much of the seasoning as you like as it will keep,
covered and refrigerated, for up to 1 month. Jamaicans prefer their
seasoning to be made with lots and lots of fresh Scotch bonnet chiles,
which are extremely hot. You can achieve the amount of heat you desire
by adding or decreasing the amount of fresh chiles. Just remember that
you are looking for the perfect balance of heat, spice, and acid.
½ cup freshly squeezed lime juice

2 tablespoons white vinegar
2 tablespoons minced seeded hot chile, such as Scotch bonnet, or to
taste
2 tablespoons mustard seeds
1 tablespoon ground thyme
1 tablespoon ground allspice
1 teaspoon ground cloves
½ teaspoon ground nutmeg
Salt and pepper
6 bone-in, skin-on chicken thighs
1 lime, cut into wedges, for serving, optional
Preheat and oil the grill.
Combine the lime juice and vinegar in the blender jar. Add the chile and orange
zest and process to blend. Add the mustard seeds, thyme, allspice, cloves, and nutmeg
and process to a thick, sauce-like consistency. If it’s too thick, add additional citrus
juice or vinegar.
Lightly coat each thigh with the spice mixture and season with salt and pepper to
taste. Place the thighs, skin-side down, on the outer rim of the preheated grill (slightly
away from direct heat), cover, and grill until they are crisp and almost cooked through,
about 10 minutes. Turn and continue to grill until thoroughly cooked, about 8 minutes
more. Remove from the grill and serve with wedges of lime, if desired.
VARIATIONS: This seasoning is excellent on any type of chicken or turkey, pork
chops, pork tenderloin, whole fish, or fish fillets.
312 mg, sugar 0 g
Baked Chicken Parcels
SERVES 4
This is a super dish for entertaining, as the little parcels can be put
together in advance and baked just before serving. In that case, make the
parcels from parchment paper, as it is a bit more attractive at the table
than foil. This recipe can also be used with firm white fish, such as
halibut.
4 (5-ounce) boneless, skinless chicken breast halves (see Note)

2 teaspoons chopped fresh basil
1 teaspoon chopped fresh thyme
8 oil-packed sun-dried tomatoes, well drained
2 tablespoons sliced black or green Greek olives
4 rosemary sprigs
2 tablespoons unsalted butter, divided into 4 pats
Salt and pepper
1 tablespoon chia seeds
Tear four pieces of aluminum foil large enough to completely enclose a chicken
breast—they will need to be about a foot long. Alternatively, cut four pieces of
parchment paper into a heart shape, each about 12 inches long.
If using foil, lay the four pieces out on the counter. Place a chicken breast in the
center of each one. Season each breast with equal amounts of basil and thyme. Place 2
sun-dried tomatoes on top of each piece of chicken. Add a few slices of olive and a
sprig of rosemary, place a pat of butter on top, and season with salt and pepper to
taste. Finally sprinkle chia seeds over all. Fold the foil up and around the chicken and
tightly crimp the edges to completely enclose the chicken.
If using parchment paper, place the breast on one side of the heart shape near the
center and layer the ingredients on top, as above. Fold the other side of the paper up
and over the chicken so the two sides meet. Starting at one end of the half heart, begin
folding the edges in and over to make a tightly crimped seal as you work your way
around to firmly enclose the chicken. If desired, you can wet the inner edge of the
paper with a bit of egg white before folding it over the chicken to ensure a tight seal.
Place the parcels in a baking pan in the preheated oven and bake for 20 minutes.
Place a packet on each of four dinner plates, to be opened at the table.
NOTE: Packaged supermarket chicken breasts are often huge, weighing in at 12
ounces or more. This is just another reason why you should purchase humanely raised,
free-range, organic chicken; the breasts will usually weigh in at a more reasonable 5
to 6 ounces.
VARIATIONS: Rather than in packets, the recipe may be made in a slow cooker.
You will need to add ¼ cup chicken broth or water and cook on low for about 3 hours.
Any herb or spice can be used at your discretion, and the sun-dried tomatoes can
easily be replaced with peeled and chopped fresh Roma tomatoes.
527 mg, sugar 1 g
Chicken Curry with Cilantro Chutney
SERVES 4
This dish has all the flavors of Southeast Asian cooking without the
work of making an authentic curry. If you choose to use it, the toasted
flaked coconut will add a touch of sweetness and crunch to offset the
heat. The chutney offers a cooling element, and the vivid green makes an
inviting contrast to the vibrant orange curry. Steamed Cauliflower
“Couscous” (here) would make a fabulous base for the curry as it would
absorb much of the tasty sauce.
1 pound boneless, skinless chicken breasts and/or thighs, cut into bite-
size pieces
Salt
Cayenne pepper
1 tablespoon clarified butter (see here), ghee, or unsalted butter
1 cup finely chopped onion
2 teaspoons hot curry powder
½ teaspoon ground turmeric
1 cup chicken stock (here) or low-sodium chicken broth, plus more if
needed
½ cup unsweetened coconut milk
½ cup sliced water chestnuts
1 cup thawed and well-drained frozen chopped spinach
3 tablespoons toasted coconut flakes, for optional garnish
¼ cup Cilantro Chutney (recipe follows), optional
Season the chicken with salt and cayenne pepper to taste.
Heat the clarified butter in a large, nonstick frying pan over medium heat. Add the
chicken and cook, stirring frequently, just until it begins to color, about 4 minutes.
Using a slotted spoon, remove the chicken from the pan and set aside.
Add the onion, garlic, curry powder, and turmeric to the pan, stirring to combine.
Cook, stirring constantly, just until the onion has wilted, about 3 minutes.
Return the chicken to the pan and add the stock and coconut milk. Taste and, if
necessary, add additional salt and cayenne. Stir in the water chestnuts and spinach,
cover, and cook until the chicken has cooked through and the sauce has thickened,
about 12 minutes.
Remove from the heat and serve, sprinkled with the toasted coconut flakes and
the chutney passed on the side, if desired.
Nutritional Analysis per Serving (includes 1 tablespoon chutney): calories 279, carbohydrates 11 g, fiber 3
g, protein 25 g, fat 15 g, sodium 149 mg, sugar 3 g
Cilantro Chutney
1 large bunch cilantro, tough stems removed

½ yellow bell pepper, seeded and chopped
3 tablespoons chopped fresh coconut
1 teaspoon chopped seeded hot green chile, or to taste
½ teaspoon chopped ginger root
1 teaspoon ground toasted cumin
Salt
Combine the cilantro, bell pepper, mint, coconut, chile, and ginger in the bowl of
a food processor fitted with the metal blade. Process, using quick on and off turns,
until finely chopped.
Scrape the mixture into a serving bowl. Add the lemon juice, cumin, and salt to
taste and stir to combine. Serve immediately, or cover and store in the refrigerator for
up to 1 day.
Nutritional Analysis per Serving (1 tablespoon): calories 7, carbohydrates 1 g, fiber 0 g, protein 0 g, fat 0 g,
Chicken with Lemon and Olives
SERVES 4
Although I use a quartered chicken, you can cook an assortment of bone-

in chicken pieces, Cornish hens, or pork chops in this style. The sauce
that results during baking is sweet, sour, and salty—a perfect accent to
the mild chicken. Do note that the lemons become quite tender and
mellow as they cook, so they should be eaten along with the meat. Thin-
skinned organic lemons can be substituted if Meyers are unavailable.
1 (3½-pound) chicken, quartered

⅓ cup extra-virgin olive oil
2 Meyer lemons, quartered
1 cup kalamata olives
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Salt and pepper
Place the chicken in a large baking dish and pour in the olive oil and wine.
Nestle the lemons around the chicken. Then, sprinkle the olives, mint, thyme, and sage
over all. Season with salt and pepper to taste, noting that the olives will add some
saltiness to the mix.
Cover and transfer to the preheated oven. Roast for 30 minutes; then, lower the
temperature to 350°F and continue to roast until the chicken is golden brown and
cooked through, about 20 minutes more.
Remove from the oven and transfer the chicken to a serving platter. Spoon the
lemons and olives around the chicken and pour the pan sauce into a gravy boat. Serve
hot or at room temperature.
629 mg, sugar 0 g
Sesame Chicken
SERVES 4
In place of the expected coating of breadcrumbs or flour, sesame seeds

create an amazingly crisp crust for these pan-fried chicken cutlets. The
butter-lemon quick sauce isn’t necessary, but it adds a little zip to the
finished dish. For extra zest, add some minced garlic or ginger to the
melting butter.
8 thin chicken cutlets (about 1¼ pounds total)

Salt and pepper
1½ cups sesame seeds
⅓ cup unsalted butter
Juice of 1 lemon
Season the chicken with salt and pepper to taste.
Place the sesame seeds in a large shallow bowl. Working with one piece at a
time, carefully coat both sides of the chicken cutlets with sesame seeds, pressing them
to adhere.
Heat the oil in a large frying pan over medium heat. Add the cutlets and fry,
turning once, until golden brown and cooked through, about 8 minutes. Transfer the
cutlets to a serving platter.
Wipe the oil from the pan and return the pan to medium heat. Add the butter and
swirl it around to melt. Stir in the lemon juice and, when combined, pour the sauce
over the chicken. Serve immediately.
381 mg, sugar 0 g
Herb-Roasted Turkey Breast
SERVES 6
Although terrific on the dinner table, this turkey breast is perfect for out-
of-hand snacking at any time of the day. The herb coating adds just the
right amount of zesty flavor to the meat. If you are used to supermarket
turkey, you can expect heritage turkey to have deeper flavor and darker
meat.
¼ cup unsalted butter, at room temperature

1 (3-to 3½-pound) bone-in turkey breast half
½ cup chopped mixed fresh herbs, such as flat-leaf parsley, tarragon,
chives, and basil
Salt and pepper
1 cup chicken stock (here) or low-sodium chicken broth
Using your hands, rub the butter all over the turkey skin. Place the herbs on a
clean, flat surface and roll the buttered side of the turkey on them to completely coat
the skin. Season with salt and pepper to taste.
Place the seasoned turkey breast in a small roasting pan. Add the stock to the pan
and place in the preheated oven.
Roast until an instant-read thermometer inserted into the thickest part registers
160°F, about 30 minutes. Remove from the oven and let rest for about 10 minutes. Cut
crosswise into slices and serve with the pan juices drizzled over the top.
456 mg, sugar 0 g
Turkey Cutlets with Roasted Peppers and Pepper Jack
Cheese
SERVES 4
This dish takes no time and little effort to put together, but it is
nonetheless delicious. The combination of textures and flavors takes this
dish far, far away from the standard Thanksgiving bird. If you don’t
have homemade tapenade on hand—which you should—a commercially
prepared version will work just fine.
4 (4-ounce) turkey cutlets

1 tablespoon avocado oil
Salt and pepper
4 roasted red bell pepper halves
¼ cup Tapenade (here)
4 ounces shredded pepper Jack cheese
Preheat the broiler, and preheat a stovetop grill pan over medium-high heat.
Generously rub the cutlets with the avocado oil and season with salt and pepper
to taste. Place the cutlets in the stovetop grill pan and grill, turning occasionally, until
cooked through and nicely marked, about 8 minutes.
Remove the cutlets from the grill pan and place on a small rimmed baking sheet.
Lay one roasted pepper half on top of each cutlet. Drizzle a little tapenade over the top
and then generously cover with the cheese.
Place under the preheated broiler and broil until the cheese has melted and is
bubbly and lightly colored, about 3 minutes. Remove from the oven and serve.
622 mg, sugar 3 g
Spicy Turkey Meatballs in Tomato Sauce
SERVES 4
These meatballs are scented with two Italian favorites, basil and cheese,
but you can easily change their flavor by substituting herbs and/or spices
that reflect other cultures. If you are not a fan of heat, just eliminate the
cayenne and you will still have very tasty meatballs. Whatever you do,
just remember to match the flavors of the tomato sauce to the flavors of
the meat.
1 pound ground dark-meat turkey

¼ cup grated Pecorino Romano cheese
¼ cup minced onion
3 tablespoons chopped fresh basil or 1½ teaspoons dried basil
Salt
Cayenne pepper
1 large egg, beaten
1 (28-ounce) can crushed tomatoes
Black pepper
Red pepper flakes, optional
Combine the ground turkey, grated cheese, onion, and parsley in a large mixing
bowl. Add 1 tablespoon of the fresh basil (or ½ teaspoon of the dried basil) along
with salt and cayenne to taste. Add the egg and use your hands to thoroughly blend the
mixture. Form the turkey into balls about 1 inch in diameter.
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Add
the meatballs and fry, turning frequently, until nicely browned and cooked through,
about 10 minutes. Remove the meatballs from the pan and place on a double layer of
paper towels to drain.
Heat the remaining 1 tablespoon oil in a large nonreactive saucepan over medium
heat. Add the garlic and cook, stirring, just until slightly softened, about 2 minutes.
Add the tomatoes and the remaining 2 tablespoons fresh basil (or 1 teaspoon dried
basil). Season with salt and black pepper to taste and, if using, red pepper flakes.
Add the meatballs and bring to a simmer. Lower the heat and cook at a gentle
simmer for 15 minutes. Serve immediately.
VARIATIONS: These meatballs can be made with ground chicken, pork, or beef.
580 mg, sugar 5 g
Fish and Shellfish
Salmon Roasted in Butter and Almonds

Salmon in Chile Broth
Salmon Burgers with Herbed Tartar Sauce
Slow-Roasted Salmon with Mustard Glaze
Mint-Coconut Salmon
Herb-Grilled Halibut Steaks
Grilled Brook Trout with Brown Butter
Whole Roasted Red Snapper
Ginger-Glazed Mahimahi
Fillet of Sole in Champagne Sauce
Portuguese-Style Sardines
Garlic Shrimp
Shrimp Creole
Cioppino
Salmon Roasted in Butter and Almonds
SERVES 4
Salmon, butter, and almonds—what could be better? If you can, do

garnish with the cracked pepper. It offers just a hint of heat to balance
the fatty fish and the buttery sauce.
1 (1½-pound) skin-on salmon fillet

Salt and pepper
¾ cup slivered almonds
2 tablespoons chopped fresh chives
Cracked black pepper, for optional garnish
Season the salmon with salt and pepper to taste. Set aside.
Place the butter and almonds in a small baking pan in the preheated oven. When
the butter has melted, add the salmon, flesh-side down. Roast for 5 minutes; then, turn
and continue to roast until the salmon is barely beginning to flake, about 3 minutes
more. (You can test by sticking the point of a small, sharp knife into the flesh to see if
it flakes or easily comes apart.)
Remove the pan from the oven and transfer the salmon to a serving platter. Stir
the lemon juice and chives into the “sauce” in the pan and immediately pour over the
salmon. Sprinkle with cracked black pepper, if desired, and serve.
377 mg, sugar 1 g
Salmon in Chile Broth
SERVES 4
This is a light dish to serve any time of the year. If you are not a fan of
salmon—or have had too many salmon dinners this month—use any
other meaty fish you like; halibut or grouper would make a more than
acceptable substitute.
2 cups bottled clam juice

1 small hot green chile, seeded and thinly sliced crosswise
2 teaspoons anchovy paste
1 teaspoon tahini
1 teaspoon freshly squeezed lime juice
1 teaspoon ginger root slivers
4 (6-ounce) skin-on salmon fillets
1 teaspoon almond oil
Salt
2 cups tiny broccoli florets
1 teaspoon black sesame seeds, optional
Combine the clam juice, chile, anchovy paste, tahini, lime juice, and ginger in a
medium saucepan over medium heat. Cover and bring to a simmer. Simmer just long
enough to allow the flavors to blend, about 5 minutes. Uncover and turn off the heat,
but leave the pan on the stove.
Lightly brush the salmon with the oil and season with salt to taste. Place the fish,
skin-side down, in an oven-safe frying pan over high heat. Sear just until the skin is
crisp and the salmon has begun to cook, about 4 minutes. Turn the salmon over and
transfer the pan to the preheated oven. Bake until the fish barely flakes with a fork,
about 4 minutes.
While the fish is in the oven, add the broccoli to the broth and cook over medium
heat until crisp-tender but still bright green, about 3 minutes.
Ladle an equal portion of the broth and broccoli into each of four shallow soups
bowls.
Remove the fish from the oven and use a spatula to place one fillet in the center
of each bowl. Sprinkle all over with the chives and black sesame seeds (if using) and
serve.
681 mg, sugar 1 g
Salmon Burgers with Herbed Tartar Sauce
SERVES 4
A bit more interesting than old-fashioned salmon croquettes, these

burgers would make an inviting party dish served on a bed of sautéed
greens. You don’t absolutely need the tartar sauce, but it adds that little
touch of sour that complements the richness of the salmon.
1 pound fresh salmon, chopped

1 large egg yolk
¼ cup finely diced red or yellow bell pepper
¼ cup almond meal
2 tablespoons Dijon mustard
Salt and white pepper
1 tablespoon clarified butter (see here), ghee, or unsalted butter,
melted
½ cup Herbed Tartar Sauce (recipe follows)
Preheat and oil the grill or preheat a stovetop grill pan over medium-high heat.
Combine the salmon, egg yolk, bell pepper, almond meal, mustard, and chives in
a large mixing bowl. Season with salt and white pepper to taste. Use your hands to
form the mixture into 4 patties of equal size.
Using a pastry brush, coat both sides of the patties with the clarified butter. Place
on the grill (or stovetop grill pan) and grill for 4 minutes. Turn and grill until cooked
through, about 5 minutes more. Remove from the heat and serve, with the tartar sauce
on the side.
Nutritional Analysis per Serving (includes 2 tablespoons tartar sauce): calories 284, carbohydrates 5 g,
fiber 1 g, protein 25 g, fat 18 g, sodium 481 mg, sugar 1 g

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Healthy Green Slaw

We usually think of slaw as a cold salad for summer barbecues and

2 tablespoons avocado oil

This is one of my favorite ways to cook broccoli: a bit charred around

2 tablespoons walnut oil

3 garlic cloves, peeled

1½ pounds Brussels sprouts, halved

3 tablespoons extra-virgin olive oil

A tagine is a Moroccan stew that is often served with couscous. For a

2 bunches rainbow chard, chopped

1 pound curly-leaf spinach, tough stems removed

4 heads radicchio, trimmed and halved lengthwise

¼ cup unsalted butter

Aioli is a garlic-based sauce from the Provence region of France. It is

1½ pounds (about 30 spears) asparagus, trimmed of woody ends

4 large egg yolks, at room temperature

1 pound asparagus, trimmed of woody ends

¼ cup extra-virgin olive oil

Most Americans think of radishes used raw in a salad or as a garnish on a

2 bunches crisp red radishes

4 large ripe but firm tomatoes

⅓ cup unsalted butter

2 tablespoons extra-virgin olive oil

½ cup chicken stock (here) or low-sodium chicken broth

Kohlrabi is one of the most underused vegetables, probably because it

1¼ cups unsweetened almond milk

A wonderfully fragrant sauce accents the sweetness of the roasted

1 head white, yellow, or purple cauliflower or broccoflower

1 head cauliflower (see Note)

8 ounces green beans, trimmed

Roast Tenderloin of Beef Wrapped in Bacon

1 (1½-pound) tenderloin of beef, trimmed of all fat and silverskin

4 (6-ounce) filet mignon steaks

Although filet mignon is extremely tender, because it is low in fat it is not

4 (5-ounce) filet mignon steaks

1 cup unsalted butter, at room temperature

1 (1¼-pound) round steak (about 1½ inches thick)

2 tablespoons mixed or all-black cracked peppercorns

Rib-eye steaks can be either boneless or bone-in; I prefer the latter. A

1 pound fresh mild green chiles, such as Anaheim

1 (2½-pound) beef brisket

I do wonder what prompted the first cook to place hard-boiled eggs

12 ounces ground beef

2 tomatoes, cored and halved crosswise

8 ounces ground sirloin

8 ounces Roma tomatoes, peeled, seeded, and coarsely chopped

2 tablespoons extra-virgin olive oil

This classic Mediterranean dish is popular in Italy, Spain, and parts of

2 tablespoons plus 1 teaspoon chopped fresh sage

6 tablespoons unsalted butter

1 (3½-pound) leg of lamb, trimmed of excess fat

¾ cup extra-virgin olive oil

3 large fennel bulbs

3 tablespoons extra-virgin olive oil

Moussaka, a traditional Greek dish, is made with a rich béchamel sauce

2 tablespoons avocado oil

1 (3-pound) boneless pork loin

This is a simple dish that is simply delish! Pork tenderloin cooks in no

1 (1¼-pound) pork tenderloin

½ cup unsalted butter

3 tablespoons salt, plus more for seasoning

½ bunch curly spinach, finely chopped (stems included)

1 large egg yolk